Ingredients
Directions
Make the buttermilk: In a bowl, combine the milk and apple cider vinegar. Set aside.
In a large bowl, combine the chickpea flour, baking powder, nutritional yeast, ground mustard seed, onion powder, garlic powder, and salt, if using. Stir in the buttermilk and mix until well combined. Fold in the green onion.
Make the pancakes: Lightly spray a stovetop pan or griddle with cooking oil to prevent the pancakes from sticking. (If there are any oil puddles, wipe them off with a paper towel.) Heat the pan on medium heat. With a ¼ cup measuring cup, pour four 4” pancakes onto the griddle and sprinkle with sesame seeds while the batter is still wet. Cook on one side for about 1–2 minutes until golden brown, then flip to cook the other side until it’s also golden brown.
Transfer the cooked pancakes to a dish, then continue the same process with the remaining batter. This should make approximately 6 pancakes.
Arrange scallion pancakes in an even layer on a serving tray, top with kimchi, drizzle with Kimchi Mayo, garnish with green onion, and enjoy!
Chef's Notes
Substitutions
Substitute chickpea flour with fava bean flour, quinoa flour, or buckwheat flour.
Substitute green onion with chives or sautéed leeks.
Prep Ahead
Prepare the Kimchi Mayo ahead of time.
Storage
Store chickpea scallion pancakes in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Ingredients
Directions
Make the buttermilk: In a bowl, combine the milk and apple cider vinegar. Set aside.
In a large bowl, combine the chickpea flour, baking powder, nutritional yeast, ground mustard seed, onion powder, garlic powder, and salt, if using. Stir in the buttermilk and mix until well combined. Fold in the green onion.
Make the pancakes: Lightly spray a stovetop pan or griddle with cooking oil to prevent the pancakes from sticking. (If there are any oil puddles, wipe them off with a paper towel.) Heat the pan on medium heat. With a ¼ cup measuring cup, pour four 4” pancakes onto the griddle and sprinkle with sesame seeds while the batter is still wet. Cook on one side for about 1–2 minutes until golden brown, then flip to cook the other side until it’s also golden brown.
Transfer the cooked pancakes to a dish, then continue the same process with the remaining batter. This should make approximately 6 pancakes.
Arrange scallion pancakes in an even layer on a serving tray, top with kimchi, drizzle with Kimchi Mayo, garnish with green onion, and enjoy!