Enjoy Chickpea Scallion Pancakes topped with sesame seeds and tangy kimchi as an alternative to more traditional sweet breakfast pancakes. Made with protein-packed and fiber-rich chickpea flour, as well as savory spices, these pancakes are hearty and flavorful. Green onions add freshness, while “buttermilk” (made from plant milk and apple cider vinegar) brings lightness and tang. It's a simple and delicious way to kick-start your morning the plant-based way.
Make the buttermilk: In a bowl, combine the milk and apple cider vinegar. Set aside.
In a large bowl, combine the chickpea flour, baking powder, nutritional yeast, ground mustard seed, onion powder, garlic powder, and salt, if using. Stir in the buttermilk and mix until well combined. Fold in the green onion.
Make the pancakes: Lightly spray a stovetop pan or griddle with cooking oil to prevent the pancakes from sticking. (If there are any oil puddles, wipe them off with a paper towel.) Heat the pan on medium heat. With a ¼ cup measuring cup, pour four 4” pancakes onto the griddle and sprinkle with sesame seeds while the batter is still wet. Cook on one side for about 1–2 minutes until golden brown, then flip to cook the other side until it’s also golden brown.
Transfer the cooked pancakes to a dish, then continue the same process with the remaining batter. This should make approximately 6 pancakes.
Arrange scallion pancakes in an even layer on a serving tray, top with kimchi, drizzle with Kimchi Mayo, garnish with green onion, and enjoy!