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(Vegan, WFPB) Vegan Chickpea Flour Pancakes with Vegan Kimchi and Cilantro
(Vegan, WFPB) Vegan Chickpea Flour Pancakes with Vegan Kimchi and Cilantro

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We hope you got benefit from reading it, now let’s go back to (vegan, wfpb) vegan chickpea flour pancakes with vegan kimchi and cilantro recipe. You can cook (vegan, wfpb) vegan chickpea flour pancakes with vegan kimchi and cilantro using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make (Vegan, WFPB)

Vegan Chickpea Flour Pancakes with Vegan Kimchi and Cilantro:

  1. Get 1 cup chickpea flour
  2. Provide 1/2 teaspoon baking powder
  3. Take 1/2 cup cilantro finely chopped
  4. You need 1/2 cup of
  5. Provide Vegan Kimchi finely chopped (I used Nasoya Vegan Kimchi found at my local food market)
  6. You need 2 tablespoons Tamari
  7. Get 1 tablespoon Ume Plum Vinegar
  8. Prepare 1 teaspoon grated ginger
  9. Prepare 1 tablespoon sesame oil
  10. You need 1 tablespoon maple syrup
  11. Use taste and djust your sauce for sweetness or saltiness as needed by adding a little bit more of tamari or maple syrup
  12. You need 1 cup purple cabbage sliced thin
  13. Use 1 cup Arugula
  14. Provide 1/4 red bell pepper sliced in thin strips
  15. You need 1/4 cup cilantro for additional garnish
Instructions to make (Vegan, WFPB)

Vegan Chickpea Flour Pancakes with Vegan Kimchi and Cilantro:

  1. Lightly spray a grill pan or frying pan with a small amount of avocado oil. Heat grill pan to 350 degrees F.
  2. Mix the chickpea flour, baking powder, cilantro and chopped kimchi with a small amount of water till your dough reaches a pancake like consistency. Add water a small amount at a time to you reach this consistency. Then sprinkle your batter with some salt and pepper.
  3. Pour batter onto a hot grill pan. While pancakes cook make sauce with Tamari, Ume Plum Vinegar, Maple Syrup, grated fresh Ginger, Whisk sauce ingredients to completely blend.
  4. Check on the pancakes they should have a lightly brown color. Once one side is slightly brown then flip. Cook both sides until lightly brown. Timing on cooking will depend on the size of your pancakes.
  5. Place pancake on a dish and top with purple cabbage, arugula, red bell pepper, cilantro and dress with some of the sauce. You can also serve with some of this sauce on the side for dipping.

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