Sweet Potato and Kimchi Pancakes
Yesterday was a long and laborious day, so making Korean inspired Sweet Potato and Kimchi pancakes for breakfast was the right choice to get me going, today. The spicy sting of the kimchi paired so perfectly together with the natural sweetness of sweet potato, plus all those fermented food nutrients....I felt energized in no time!
- 4 whole eggs
- 1 cup chopped kimchi + 1/4 cup more for topping pancake
- 1/2 cup sweet potato purée
- 1/2 cup chopped spinach
- 1 small grated carrot
- 1 teaspoon turmeric
- sea salt & pepper to taste
- 2 teaspoons of fat (either ghee or coconut oil or both)
Makes 2 large pancakes (enough for 4 servings)
1). Combine ingredients, except for your choice of fat, in a medium bowl. Stir to incorporate ingredients.
2). Melt fat in a medium skillet, over medium to low heat. Pour 1/2 of the ingredients into skillet. Allow to cook for 10 minutes. Repeat with remaining batter.
3). Plate pancake and garnish with extra kimchi, if desired.