Recipe description
June 14, 2026
Kimchi Chickpea Pancakes
Savory Kimchi Chickpea Pancakes for gut-friendly, fiber-rich meals
Fermented Foods
Protein Rich
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: mustard, sulfites, soy, tree_nut, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from chickpeas and kimchi-vegetables.
- Fermented kimchi adds probiotic-friendly flavor and polyphenols from vegetables and spices.
- Plant-based protein with a balanced mix of fiber and carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kimchi
1
cup
Flour, chickpea
1
cup
Water
0.75
cup
Onion, spring
0.25
cup
Soy sauce
1
teaspoon
Sesame oil
1
teaspoon
Vegetable oil
2
tablespoon
Instructions
1
In a mixing bowl, combine chickpea flour, kimchi, chopped green onion, salt, and pepper.
2
Add water gradually while mixing until you achieve a smooth batter.
3
Heat olive oil in a skillet over medium heat.
4
Pour batter in small rounds onto the skillet and cook for 3-4 minutes on each side or until golden brown.
5
Serve warm with additional kimchi or yogurt dip, if desired.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
12 g
Protein
38 g
Carbohydrates
9 g
Fiber
5 g
Sugar
9 g
Fat
1 g
Saturated fat
0.9 g
Salt
FAQ
What are Kimchi Chickpea Pancakes, and what do they taste like?
Savory pancakes made with chickpeas and kimchi; they offer a tangy, slightly spicy, vegetable-forward flavor with a chewy texture.
Are these pancakes vegan or dairy-free?
They can be vegan if you use water or plant milk and omit eggs; check the recipe for egg or dairy ingredients and adjust accordingly.
Are they gluten-free?
Chickpeas are naturally gluten-free, but check kimchi and any added ingredients for gluten and avoid cross-contamination.
How do I cook them?
Cook in a lightly oiled skillet over medium heat, about 3–4 minutes per side until golden.
How should I store leftovers?
Store cooled pancakes in the fridge in an airtight container for up to 3 days; reheat in a skillet or oven.
Can I adjust spiciness or flavor?
Yes, reduce kimchi amount for milder; use milder kimchi; balance with herbs or a yogurt dip.
What should I serve them with?
Pair with crunchy vegetables, a light yogurt dip, or a fresh salad.
Can I make the batter ahead?
Yes, the batter can be prepared ahead and stored in the fridge for up to 24 hours; stir and adjust with a splash of water if needed.
Can I freeze the pancakes?
Yes, freeze cooled pancakes; reheat in a skillet or oven; best within 1–2 months.
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