If you’re introducing probiotic-rich foods to your diet, these kimchi pancakes are a great place to start.

Kimchi is an incredible fermented food that can help to restore the correct balance of bacteria by feeding the good bacteria. The other benefit of consuming fermented foods is over time your sugar cravings decrease as you starve out the bad bacteria which feed on sugar and refined grains and carbohydrates.

Kimchi can be very versatile in the kitchen to spice up all sorts of dishes from salads to tacos and even pancakes.

Kimchi Pancakes

Ingredients:

• 1 cup kimchi
• 1 egg
• 1 tsp grated ginger
• 1/2 clove grated garlic
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/2 cup buckwheat flour
• 1/2 tsp coconut oil
• Spring green onion

Optional toppings

• Grated beetroot
• Leafy greens
• Nuts and seeds
• Coconut yoghurt dressing: mix with 1 tsp olive oil or 1/4 tsp sesame oil
• Poached egg or protein of your choice

Instructions

1. Mix kimchi and egg together, add dry ingredients, mix well.
2. Heat 1/2 tsp coconut oil, spoon the batter onto a hot pan and flatten.
3. Cook until bubbles start to form in the batter, then flip. Cook for another few minutes until golden brown.
4. Top with whatever you like. Some of my favourites are grated beetroot, leafy greens, nuts and seeds, coconut yoghurt dressing
5. Enjoy!

* Note: change, add or omit spices to suit your taste.