· 1 tbsp white wine vinegar· 3/4 cup non-dairy milk· 1/2 cup blanched almond flour ((almond meal will result in less fluffy pancake))· 1/2 cup sweet white rice flour ((do not replace with regular white rice flour))· 2 tbsp cornmeal· 1/4 cup potato starch· 2 tsp baking powder· 1/2 tsp baking soda· 1 tsp salt· 1 tbsp garlic powder· 1 tbsp onion powder· 2 scallion whites (chopped)· 2 scallion greens ((julienned))· 1 Korean green chili ((sliced))· 3 cloves garlic ((sliced and minced))· 1 cup kale ((cut into ribbons))· 1/2 cup overripe kimchi ((plus more for topping))· 1 tsp kimchi juice· 1/4 cup soy sauce ((tamari is a GF soy sauce))· 1 tsp maple syrup· 1 tsp rice wine vinegar· 1 tbsp mirin· 1 tbsp sesame seeds· 1/2 jalapeno or Fresno chili pepper ((seeded and thinly sliced))· 1 tbsp garlic ((minced))· 1 tbsp Korean pepper powder ((optional))
Step 1Stir white wine vinegar into non-dairy milk and set aside. In a large bowl, mix together all dry ingredients with whisk or fork.Step 2Add minced garlic (1/2 of your garlic should be minced and the other half should be thinly sliced, which you will save for "toppings"), the chopped scallion whites, 1/2 of the Korean green chili, and the kale to the dry ingredients.Step 3Add 1/2 cup of overripe kimchi, as well as 1 to 2 teaspoons of kimchi juice. Using a pair of kitchen shears, snip up the kimchi into bite sized pieces (you can also chop the kimch in advance, but it always makes a mess).Step 4Add in non-dairy milk mixture and whisk until the dry ingredients are fully incorporated. The batter will be very thick (almost like cake batter), but if it's too thick to work with, add 1 tablespoon of non-dairy milk at a time until it gets to a workable consistency.Step 5Add a little oil to a skillet (I used a cast iron skillet) to medium high heat. When the pan is hot, add some scallion greens, sliced garlic, and/or kimchi directly to the pan. Then, pour small ladleful (about 3 tablespoons) of batter.Step 6Lower the heat to medium-low and cook for about 1 1/2 to 2 minutes before flipping. Cook until both sides are evenly browned and serve with the dressing (which you make just by mixing all the ingredients together).