For days when you want a quick fix with a scrumptious pancake, try this Low Carb Kimchi Pancake! In order to use less flour, I compensated with more eggs – who wouldn’t want more eggs?!
Ingredients
- 1 cup kimchi
- 3/4 cup wholemeal flour
- 1 large white onion
- 1 cup mushroom
- 4 eggs
- Pinch of salt
- 1 tbsp pepper
- 1 red chilli (to garnish)
- 1 spring onion (to garnish)
Steps
- Beat the eggs until fluffy, then mix in the flour
- Season with salt and pepper and set aside
- Heat butter in pan and cook onions and mushroom until softened
- Add in pancake batter and garnish with chilli and spring onion
- Cover lid to cook
- Flip the pancake onto a plate to prevent it from breaking apart, and then cook the other side by sliding it back to the pan
- Cook until both sides are nicely browned
- Using the plate, flip the cooked pancake to serve
Enjoy your lower carb kimchi pancakes!
Here are the nutrition facts I got:
Xoxo,
Shermaine
