I threw this recipe together for Pancake Day 2022. My favourite day of the year. I LOVE pancakes. I always make something traditional (scotch pancakes or crepes) and then a few rogue choices. This year, I fancied some Asian flavours, so decided to make some pancakes inspired by Korean flavours.

These pancakes are gluten-free, blood sugar friendly and contain both probiotic and prebiotic foods to support gut health. Enjoy!

Makes 8 pancakes

Sauce:

Ingredients:

3 tbsp tamari (or light soy sauce)
1 tbsp raw honey
2 tsp toasted white sesame seeds
2 tsp unseasoned rice vinegar
1 garlic clove, crushed
1 tsp gochu garu / chilli flakes / fresh chilli, chopped

To serve (optional):

Unpasteurised (live) kimchi, to serve
Eggs (however you like them!)
Avocado
More coriander
More spring onion
Toasted sesame seeds
Organic spinach (I made traditional Korean seasoned spinach)

300g potatoes, unpeeled chopped into equal sized chunks
6 spring onions, trimmed and finely sliced
Grated zest 1 lime, plus wedges to serve
75g gluten-free flour
2 organic / pasture-raised eggs
100ml whole milk (preferably organic) - or milk of choice
1 handful of coriander, finely chopped
1 crushed clove of garlic
1 tablespoon of good quality gochujang paste (if you don’t have it, substitute with fresh chilli, chilli flakes (Korean gochu garu also works), sriracha or any chilli sauce)
1 tablespoon of sesame seeds (white or black)
coconut oil for frying
salt & pepper

Method:

Boil a full kettle of water. Add it to a medium sized saucepan on a high heat. Add your chopped potato and boil until cooked through - still holding shape, but a fork goes through easily. Drain the potatoes, add them back to the saucepan and let them dry out over the heat for one more minute. Turn off the heat and mash the potatoes. Allow to cool
Whilst the potatoes are boiling, get started on the rest of the pancake mixture. Add all of the ingredients apart from the coconut oil and eggs into a big mixing bowl. Mix everything together
Add the mashed potato to the pancake mixture and mix well. At this point, give the mixture a taste - it if needs more seasoning, gochujang, coriander, or anything else - now’s the time to add it! Add slightly more than you think you need because you’re also about to add some eggs to the mix
Crack the eggs into the mixture and mix well. The pancake mixture is ready!
Heat the coconut oil in a frying pan. Once hot, add the pancake mixture in scotch-pancake sized circles to the pan. Fry until golden on both sides
To make the sauce, combine all ingredients in a small bowl and mix well
Serve the pancakes with the sauce over the top and served on the side. Garnish as you like!