Nourishing Amy x Yumchi: Savoury Kimchi Pancakes

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 bodiesĀ šš»
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 Lilyās authentic family recipe in our London warehouseĀ š¬š§Ā āØ
Serve our kimchi alongside these pancakes for the best and easiest brunch recipe ⦠Happy branching!Ā šæš„š

Ā Ingredients (serves 2):
Olive oil
100gĀ chickpeaĀ 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 NapaĀ Kimchi
To serve: freshĀ herbs, saladĀ leaves, chilli flakes, seeds
Method:
1. Combine the gram flour, baking powder,Ā apple cider vinegar,Ā ground turmericĀ and some salt and black pepper and whisk in the water until smooth.Ā Leave to rest for 10 minutes.
2. Meanwhile, preheat the oven to 160Fan/180*C and place the tomatoesĀ and asparagusĀ on a lined tray. Drizzle with some olive oil, salt and black pepper and roast forĀ 15-20Ā minutesĀ untilĀ blistering.
3. Heat a large non-stick frying pan with a little oil and drop spoonfuls of the savoury pancake batter onto the pan ā about1 heapedĀ 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 tomatoesĀ and asparagus, some fresh salad leaves and lots of Napa Kimchi.Sprinkle with some chilli flakes and seeds.