Ingredients

For the pancakes

• 3/4 cup (180 ml) all-purpose flour
• 1 egg, beaten
• 1 pinch salt
• 8 ounces shrimp, peeled, deveined and roughly chopped
• 1/2 cup (120 ml) Napa cabbage kimchi, drained and chopped
• 1 large carrot, peeled and grated
• 3 green onions, thinly sliced
• 2 tablespoons (30 ml) canola oil

For the dipping sauce

• 2 tablespoons (30 ml) low-sodium soy sauce or coconut aminos
• 2 tablespoons (30 ml) unseasoned rice vinegar
• 1 teaspoon (5 ml) toasted sesame oil
• 1 small clove garlic, finely chopped

Directions

Preheat oven to 250°F. Place the flour in a medium bowl. Add 3/4 cups of water, the egg and a pinch of salt. Whisk until smooth. Fold in the shrimp, kimchi, carrots and green onions. Set aside for 5 minutes.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil and garlic. Pour into 4 dipping bowls and set aside.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Pour 1/2 cup of the batter into the pan and spread it out into a 5–6-inch pancake.  

Cook the pancakes until the edges are set and the bottom is golden brown, 5 minutes. Carefully flip the pancakes and cook on the second side until golden brown and cooked through (the centers will be set but still moist), about 3 minutes. Place the pancakes on a baking sheet and keep warm in the oven while cooking the remaining pancakes. Cook the remaining pancakes, adding the remaining oil, if necessary.

Cut the pancakes into wedges and serve with the dipping sauce.  

Serves: 4 | Serving Size: 1 1/2 pancakes

Nutrition (per serving): Calories: 259; Total Fat: 10.8g; Saturated Fat: 1.4g; Monounsaturated Fat: 5.1g; Cholesterol: 138mg; Sodium: 431mg; Carbohydrate: 23.2g; Dietary Fiber: 1.9g; Sugar: 1.8g; Protein: 16.6g