Kimchi and Sesame Pancakes with Garlic Labneh Gluten-Free

Once you start making these pancakes it will be hard to stop. Juicy, spiced kimchi encased in a crispy blanket of chickpea flour batter is a delightful combination and a great way to add a bit of that Easy Gut-Loving Kimchi to your day.

Serves 2

Pancakes ½ cup kimchi (recipe opposite),

thinly sliced ¼ cup sesame seeds 2 cups chickpea flour 2 cups water 1 tbsp sea salt olive or coconut oil for frying Garlic Labneh (makes one large bowl) 1 litre full-fat yoghurt 3 cloves garlic, grated 1 tsp sea salt zest of 1 lemon

To make the pancakes Place all ingredients except oil in a large bowl and stir to form a smooth batter. Place a medium non-stick pan over a medium-high heat and pour in 2 tablespoons of oil. Heat for 15-20 seconds. (Drop in a small amount of batter and if it sizzles immediately, the pan is at the right temperature.) Ladle pancake batter into the pan – you may like to make small or large pancakes depending on the occasion – and fry for 30 seconds before flipping. The pancake should be golden and crispy. Once cooked, place the pancake on a paper towel while you cook the rest.

To make the garlic labneh Spoon yoghurt into a muslin-lined colander with a large bowl beneath. Gather the corners of the muslin and tie together or secure with a rubber band. Refrigerate for 5 hours, or overnight. Make sure there is a gap between the bottom of the colander and the bowl as a lot of liquid (whey) is released. Remove labneh from fridge – it will be thick and creamy from losing its liquid. Put the leftover whey in a container and keep in the fridge (this liquid can be added to breads, smoothies or used in the Probiotic Lemon Soda on page 85.) Spoon labneh into a bowl and fold through the grated garlic, salt and lemon zest.

To serve Serve pancakes with garlic labneh and more kimchi or with salad and a dipping sauce of your choice. Refrigerate remaining labneh and enjoy on toast or crackers.