High protein pancakes with kimchi and savory topping
High protein pancakes with kimchi and savory topping
Jump to Recipe Print Recipe

What are Kimchi Pancakes?

Kimchi pancakes are a Korean savory pancake that is often served crispy and thin. They are what some Americans would refer to as “fritters” and they can be made crunchy, chewy, salty or spicy.

What Goes with Kimchi Pancakes?

Ingredients for sour cream kimchi pancake topping
Ingredients for sour cream kimchi pancake topping

If you are having your pancakes for breakfast, a sweet maple syrup pairs really wonderfully with the tangy fermented kimchi. Add a little sour cream to the syrup and you have an over-the-top delicious breakfast of layered flavors and textures.

Kimchi pancakes are also good cold if you want an easy lunch or snack. Serve them with a soy sauce dip or add a touch of wasabi sauce mayonnaise to the top of the cake and roll it up.

For dinner anything goes, but fish always popular. A few other dinner ideas include:

  • Baked salmon with a soy glaze
  • Pork and sautéed Asian greens
  • A fish soup

Are Kimchi Pancakes healthy?

Kimchi itself is a staple of Korean cuisine, and is made of salted, fermented vegetables. Though it usually begins with cabbage as its base, dozens of varieties of kimchi exist using other vegetables, such as radish, cucumber, or onion.

The fermentation process that kimchi goes through adds to the health benefits with it’s abundance of probiotics. With minimal calories, a low carb count, and zero fat, kimchi can make a healthy choice for just about anyone.

Add to the high protein count of the Kodiak pancakes and you have a very healthy meal indeed!

What are High Protein Pancakes

Ingredients for high protein kimchi pancakes
Ingredients for high protein kimchi pancakes

A typical pancake from a mix has an average of 2.4 grams of protein, whereas most protein pancakes contain around 10 grams; the extra protein can come from dried eggs, oats, flax seed, protein isolates extracted from whey, milk, or soy, or some combination of all of those ingredients, depending on the brand.

Based on my son’s recommendation, we tried the Kodiak Cakes that have about 14 grams of protein (per 1/2 cup). The ingredients are primarily whole grain wheat flour, whole grain oat flour, and protein isolates from wheat, whey, and buttermilk.

I found these pancakes to be delicious and extremely filling, especially with all the vegetables from the kimchi.

Are High Protein Pancakes Low Carb?

A serving of two medium Kodiak pancakes will end up giving you about 15 carbs. While that doesn’t really qualify as “low carb”, the protein cakes make up for it with a high protein, low sugar nutritional analysis.

They will also be very satiating, which means you will get full faster and stay full longer. All of these considerations need to be taken into account on a low carb lifestyle. If you are experimenting with a slow carb diet lifestyle, you might want to save these delicious, healthy pancakes for cheat day.

Are Protein Pancakes Better from Scratch or from a Mix?

I took a look at a wide range of protein pancakes recipes and from a health standpoint, I think the Kodiak mix won. It has very little sugar and uses the same type of whole grain wheat and oat flours that most of the “from-scratch” recipes used.

The thing that brought the homemade recipes down a notch in my opinion is the sugar. Many of them used bananas to keep the batter moist and bananas are really high in sugar.

Homemade recipes also used a range of different protein powders. Protein powders can cover a wide variety of ingredients, and there is a great deal of debate on the “health” of some of the powders. They are all pretty heavily processed.

With respect to “taste”, I don’t have a good sample size. The only thing I can say is the Kodiak pancakes were crispy, savory and awesome. I believe the kimchi filling or the topping you choose would determine the tastiness more than the cake. Pancakes can be a vessel for the good stuff, rather than the main event!

Frequently Asked Questions

Are high protein pancakes fluffy or dry and dense?

Like most pancakes, they can be either fluffy or dense. The key is more in the process of making the batter rather than they type of mix. A few key tips:

1. Don’t overmix the batter
2. Let the batter rest 5-10 minutes before cooking
3. Separate the egg whites out and beat them before adding to mix
4. Only flip once

Can you freeze high protein kimchi pancakes?

When cooled, place pancakes on a parchment paper–lined baking sheet and place tray in freezer until pancakes are completely frozen, about 4 hours.  Once frozen, transfer pancakes to a zip-top freezer bag or other freezer-safe container and store frozen for up to 2 months.May 2

Can you find kimchi in the grocery store?

Yes, it is most often in the produce section of the grocery store in glass jars.

High Protein Kimchi Pancakes

High protein pancakes with kimchi and savory topping
These kimchi pancakes are made with a high protein pancake mix (Kodiak Cakes), and include a recipe for a sour cream and pomegranate molasses topping to go with them. Easy, healthy meal for breakfast, lunch or dinner! They can be served with sweet toppings (aka maple syrup) or savory spicy toppings.
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Servings 4
Calories 214
Author dorothy stainbrook

Equipment

  • skillet
  • Pancake turner
  • Bowl
  • Whisk or slotted spoon

Ingredients

Kimchi pancakes

  • 1 Cup Kodiak high protein pancake mix may need a little more for preferred consistency
  • 2 Eggs
  • 1 Cup Kimchi Homemade or store-bought
  • 1/4 – 1/2 Cup Water The amount depends on your preferred consistency. I used 1/4 cup
  • 1 Tablespoons Oil I used bacon grease, sesame oil is good also, or your preferred oil

Sour Cream Pomegranate Topping

  • 1/2 Cup Sour cream
  • 1/4 Cup Pomegranate molasses
  • 1/2 Teaspoon chile paste I used spicy fried chile paste from the Asian store, but it’s your preference

Instructions
 

Kimchi pancakes

  • In a large bowl, with a wire whisk or slotted spoon, stir together Kodiak mix and 2 eggs
    Add 1 cup Kimchi and and stir everything together until thoroughly mixed
    Add a little water or pancake mix to get the cakes to your desired consistency.
  • Let the batter rest about 5 minutes. While resting warm up 1 Tablespoon of bacon fat or oil over medium heat in a large skillet
  • Add large spoonfuls of batter to the heated oil in the skillet and spread out to a round cake about 1/2 inch thick. Keep the cakes from touching each other if possible.
    Cook about 3-4 minutes and then flip with a pancake turner (check bottom before flipping to see if it is golden brown).
    Flip and cook another 3-4 minutes.
    Remove from skillet and serve with maple syrup or savory topping like the sour cream topping below.

Sour cream pomegranate topping

  • In a small bowl, stir together the sour cream, pomegranate molasses and chile paste until smooth and creamy.

Video

High protein pancakes with kimchi and savory, spicy topping

Watch the Step by Step Video for More Details

Nutrition

Calories: 214kcalCarbohydrates: 16gProtein: 10gFat: 11gSaturated Fat: 4gCholesterol: 99mgPotassium: 118mgFiber: 3gSugar: 1gCalcium: 99mgIron: 2mg
Did you make this recipe?If you tried this recipe, please give it a 5-star rating! To do this, just click on the stars above. And don’t forget to tag me at @dorothy_stainbrook_heathglen, if you share a picture on Instagram! You can also tag me at #heathglen!

Other similar recipes that might interest you:

Savory & Spicy Pumpkin pancakes

Slow Carb Asian Chicken and Broccoli Dinner

Spicy Fish Cakes with 2 Dipping Sauces

High protein pancakes with no topping
High protein pancakes with no topping

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.