Air Fryer Kimchi Pancake
I love kimchi pancake -- ask anyone I’ve gotten dinner in K-Town with and they’ll tell you how adamant I was about ordering it, even if we just had it last weekend. The dish is a korean food lover’s staple -- so imagine how excited I got when I realized there was a way to cook it with 60% less calories -- meaning I can now incorporate skinny kimchi pancake into my weekday meals!
Servings: 1
Calories: 170kcal
Equipment
- Air Fryer
Ingredients
Kimchi Pancake Base
- ¼ cup Korean pancake flour
- ¼ cup Cold water
Kimchi Pancake Mix-Ins and Toppings
- Chopped kimchi
- Cooking spray
- Mushrooms, corn, scallions (Or veggies of choice)
- Scallions and furikake (For garnish)
- 1 Egg (Optional)
Nutrition & Macros
- 170 Calories
- 9 g Protein
- 5 g Fat
- 23 g Carbs
Instructions
- Add the pancake mix and cold water into a bowl and mix thoroughly. The mixture should form a past-like consistency.
- Chop up the kimchi and other vegetables into small pieces. Mix the kimchi and vegetables into the pancake batter thoroughly.
- Take out the air fryer basket and layer a piece of foil in the basket, and a piece of parchment paper on top.
- Top with an egg if using and pair with a dipping sauce. I made a simple one using this recipe.
- Spray the parchment paper with cooking spray. Pour the pancake mixture onto the parchment paper. Use a spatula to help flatten and shape the pancake batter into a circular shape.
- Turn the air fryer on to 380F degrees and let air fry for 10 minutes. Once the first side is done, use a spatula to flip the pancake over and fry for another 10 minutes.
- While the pancake is finishing up, prepare the egg in a skillet if you are using one. I made mine sunny side up in a skillet. I also made a dipping sauce for the kimchi pancake using this simple kimchi pancake sauce recipe.
- Remove the kimchi pancake from the air fryer and top with the egg. Garnish with green onions and furikake and enjoy!
Nutrition
Calories: 170kcal