Cauli Crumble Kimchi Pancake - Big Mountain Foods

Cauli Crumble Kimchi Pancake


2/3 cup kimchi, plus 2 tablespoons brine

1 cup Cauli Crumble Veggie Grounds

2/3 cup all-purpose flour (substitute with gluten-free blend)

1 teaspoon organic cane sugar

3 green onions, roughly chopped

2/3 cup water

1/4 cup olive oil, divided


  1. In a large mixing bowl and a large stirring spoon, combine the kimchi, kimchi brine, Cauli Crumble Veggie Grounds, flour, sugar, green onions, and water until well mixed together.
  2. Heat a 12-inch skillet over medium.
  3. Add 2 tablespoons of the oil. Gently lift the skillet from side to side to ensure the entire surface is well-coated with oil.
  4. Check that the skillet is hot enough by adding a drop of water.
  5. Once the skillet sizzles, pour the batter into the skillet and use a spatula to flatten the batter like an even pancake.
  6. Continue to cook until the edges are golden and crisp, 5-6 minutes.
  7. Carefully flip the pancake with a spatula and pour the remaining 2 tablespoons of oil around the edges of the skillet.
  8. Lift the skillet side-to-side once more to evenly coat the underside of the pancake with oil.
  9. Cook until the bottom of the pancake is golden and crispy, 4-5 minutes. Slide the skillet onto a large serving plate and slice to serve.
  10. Enjoy!

5 minutes

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

2 servings


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