Brunch is our favourite meal of the day so we make sure to take it slow, connect with our surroundings and to be in touch with our bodies 🙏🏻

The principles of mindfulness, human connection & slow living are at heart of our philosophy, which is why our organic vegan kimchi is naturally fermented using Lily’s authentic family recipe in our London warehouse 🇬🇧 ✨

Serve our kimchi alongside these pancakes for the best and easiest brunch recipe … Happy branching! 🌿🥞🍅

 Ingredients (serves 2):

Olive oil

100g chickpea flour

½ tsp baking powder

1 tsp apple cider vinegar

½ tsp ground turmeric

100ml water

12 cherry tomatoes

6-8 asparagus spears

4 tbsp Traditional Napa Kimchi

To serve: fresh herbs, salad leaves, chilli flakes, seeds

Method:

1. Combine the gram flour, baking powder, apple cider vinegar, ground turmeric and some salt and black pepper and whisk in the water until smooth. Leave to rest for 10 minutes.

2. Meanwhile, preheat the oven to 160Fan/180*C and place the tomatoes and asparagus on a lined tray. Drizzle with some olive oil, salt and black pepper and roast for 15-20 minutes until blistering.

3. Heat a large non-stick frying pan with a little oil and drop spoonfuls of the savoury pancake batter onto the pan – about1 heaped tbsp per pancake. Bubbles will form on the surface then flip over and cook for another couple of minutes until golden brown. Repeat until all the batter has been used.

5. Serve the pancakes warm with the roasted tomatoes and asparagus, some fresh salad leaves and lots of Napa Kimchi.Sprinkle with some chilli flakes and seeds.