Easy Low FODMAP Kimchi Pancake

This is an easy low FODMAP dinner recipe perfect for mid-week meals, made in one bowl, and comes together from pan to plate in less than 30 minutes! Enjoy hot from the pan, or eat cold leftovers for lunch. To make this low FODMAP diet recipe, grated cabbage and carrots are combined with kimchi, eggs, almond flour, ground flaxseeds, and the green ends of scallions. Pan-fry flipping halfway through cooking, or bake in a skillet (frittata style) in the oven until the center is set. This low FODMAP recipe makes 2 large pancakes that will serve 4-6 people, or halve the recipe for 2-4 servings. You can also make smaller individual portioned patties which are great for kids as well.

What is Kimchi?

Kimchi is a traditional Korean fermented cabbage dish. There are many different variations made with different vegetables, but classic kimchi is made from Napa cabbage which is low FODMAP. The cabbage is salted and seasoned with Korean chilli flakes known as Gochugaru and sometimes with added garlic, scallions, and ginger. The mixture is left at room temperature for 2-3 days to encourage fermentation and then refrigerated for up to 6 months.

Is Kimchi low FODMAP?

Cabbage is technically low FODMAP, however, fermented cabbage like kimchi and sauerkraut can be high in Polyols in large quantities. That said, kimchi can still be enjoyed on a low FODMAP diet in small servings (about 1.6oz/ 47g per serving) and best after you have stabilized your symptoms. For this recipe, 150g of kimchi is used between 8 servings which is acceptable for a low FODMAP diet.

Is almond flour low FODMAP?

Almond flour is flour made of ground almonds which are high in Oligos up to a limited amount. 24g (1/4 cup) almond flour per serving is accepted as low FODMAP. This recipe calls for 1/3 cup between 4 servings.

Can I substitute any ingredients?

Almond flour can be substituted for ground brazil nuts, but if you are avoiding tree nuts, substitute the almond flour for hulled hemp seeds or ground flaxseeds.

White cabbage can be substituted for red cabbage or kale.

What can I serve kimchi pancake with?

Top this kimchi pancake with drizzles of mayo, nori seaweed, fresh green scallion tips, sesame seeds, and/or katsuobushi/ bonito flakes. Serve with a side salad of choice for a complete meal.

Is this dish gluten-free?

This dish is naturally gluten-free, dairy-free, and vegan. If you are celiac or gluten-sensitive, watch out for regular soy sauce as this will often contain wheat. Source tamari which is a naturally gluten-free soy sauce.

How to store kimchi pancakes?

Any leftover pancake can be stored in an airtight container in the fridge for up to 5 days. To reheat, simply return to a dry frying pan over medium-high heat until heated through, or enjoy cold from the fridge.

Net Carbs

9.5 g
Fiber

5.3 g
Total Carbs

15 g
Protein

15.2 g
Fats

28.9 g

370 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Sesame oil

4 tbsp
Raw egg

6 large
Scallions or spring onions, tops and bulb, raw

40 g
Cabbage, green, raw

300 g
Carrots, raw

200 g
Almond flour

50 g
Kimchi (kim chee)

0.25 cup
Tamari Soy Sauce

2 tbsp
Sesame seeds, hulled, toasted, unsalted

2 tsp

Step 1

Cut the green ends off the scallions and dice them thinly. Shred the cabbage finely using a mandolin or sharp knife - the thinner the better! Grate the carrot using the mandolin or on the large edge of a box grater and set it all aside. In a large bowl, add the cabbage, carrot, almond flour, flaxseeds, and scallions.
Step 2

Beat the eggs in a bowl. Add 2 tablespoons of sesame oil, kimchi, and any juices to the eggs and mix through. Use your hands to coat all the vegetables with the batter.
Step 3

Heat a large nonstick frying pan set over medium-high heat. Coat the entire base of the pan with the remaining sesame oil. Scoop large spoonfuls of the vegetable mixture into the pan and press down with a flat spatula to form a pancake.
Step 4

Cook for 4-5 minutes before flipping them over for another few minutes. Both sides should be crisp and golden. Tip: To easily flip the pancake, use a smaller frying pan or large plate to flip it over and slide it back into the frying pan. Slice into wedges and serve with a dash of tamari soy sauce, nori, sesame seeds, fresh scallions (optional).