Kimchi pancakes
Kimchi is symbiotic as it combines both prebiotic and probiotic, providing us with both the live microbes and the fertiliser to sustain them. There are 25 species of beneficial microbes in kimchi, feeding off the fibre, sugar and polyphenols. Studies show that eating kimchi regularly can help reduce inflammation in our body.
Experts believe microorganisms living in our gut, including probiotics, play a crucial role in our Gut Brain Axis by producing and expressing neurotransmitters that can affect appetite, mood and our sleeping habits. They can help reduce inflammation in our body which studies show contributes to depression plus affecting cognitive function and our response to stress.
Ingredients
2 small eggs
1½ cups of kimchi
1 tbsp kimchi juice
1 tbsp Tamari
¼ cup water
1 small red onion, finely diced
1½ cups GF plain flour (I used 1 cup GF plain & ½ cup buckwheat flour)
instructions
In a bowl whisk together the eggs, kimchi juice, tamari and water
Chop the Kimchi coarsely
Whisk the flour into the eggs, making sure there are no lumps
Stir in the kimchi and the onion
In a large heavy based pan heat ½ tbsp coconut oil then using a ¼ cup spoon the mixture into the pan and cook until golden (2-3mins)
Turn the pancake and cook for a further 2-3 mins
Place the cooked pancakes on a wire rack until you have cooked then all
These are now ready to eat!
Serve with a salsa - 1 avocado, 1 punnet cherry tomatoes, ½ red onion, finely diced, 1 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp Olive oil
