Vegan Kimchi Pancake Tamari Mushrooms (Printable)
Crispy vegan kimchi pancake topped with tamari-glazed mushrooms and a sesame dipping sauce.
# What You'll Need:
→ Pancake Batter
01 - 1 cup all-purpose flour (or gluten-free flour blend)
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon ground black pepper
06 - 1 cup cold water
07 - 1/2 cup vegan kimchi, chopped (plus 1–2 tablespoons kimchi juice)
08 - 2 scallions, thinly sliced
09 - 1/2 small carrot, grated
10 - 1/2 small zucchini, grated (squeeze out excess moisture)
→ Tamari Mushrooms
11 - 1 cup mushrooms (shiitake or cremini), sliced
12 - 1 tablespoon tamari (or soy sauce)
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon maple syrup
15 - 1/2 teaspoon rice vinegar
16 - 1 clove garlic, minced
→ Dipping Sauce
17 - 2 tablespoons tamari
18 - 1 tablespoon rice vinegar
19 - 1 teaspoon maple syrup
20 - 1 teaspoon toasted sesame oil
21 - 1/2 teaspoon chili flakes (optional)
22 - 1 teaspoon toasted sesame seeds
# How-To Steps:
01 - In a small bowl, whisk together tamari, rice vinegar, maple syrup, sesame oil, chili flakes (if using), and sesame seeds until well combined. Set aside to allow flavors to meld.
02 - In a medium bowl, combine the flour, cornstarch, baking powder, sea salt, and ground black pepper. Stir until evenly distributed.
03 - Pour the cold water into the dry mixture and stir until just combined. Fold in the chopped vegan kimchi, kimchi juice, sliced scallions, grated carrot, and grated zucchini until evenly distributed throughout the batter.
04 - Heat 1 to 2 tablespoons of oil in a nonstick skillet over medium-high heat. Pour half the batter into the pan and spread it into a thin, even layer about 8 inches across. Cook for 3 to 4 minutes until the bottom is golden and crispy. Flip carefully and cook for another 2 to 3 minutes until both sides are evenly browned. Transfer to a warm plate and repeat with the remaining batter.
05 - Wipe out the skillet and heat the toasted sesame oil over medium heat. Add the minced garlic and sliced mushrooms, sautéing for 2 to 3 minutes until the mushrooms begin to soften.
06 - Add the tamari, maple syrup, and rice vinegar to the mushrooms. Stir-fry for 2 to 3 minutes, tossing frequently, until the mushrooms are thoroughly glazed and tender.
07 - Cut the pancakes into wedges and arrange on a serving plate. Spoon the tamari-glazed mushrooms over the top. Serve immediately with the prepared dipping sauce on the side.
# Expert Advice:
01 -
- The kimchi does double duty here, lending its tangy bite to the batter while its juices create an incredibly savory pancake with almost no extra effort.
- Those tamari glazed mushrooms on top turn a simple pancake into something that feels like you ordered it at a restaurant, except you made it in your socks in twenty minutes.
02 -
- Squeezing every drop of liquid from the grated zucchini is not optional, because even a little extra moisture will make your pancake soggy instead of crispy.
- Not all kimchi is vegan, so scan the ingredient list for fish sauce, shrimp paste, or oyster extract before you buy.
03 -
- Let your batter sit for five minutes before cooking so the flour fully hydrates, resulting in a pancake that holds together better in the pan.
- Use two spatulas to flip, because these pancakes are wide and delicate until they set on both sides.