In a large bowl, whisk together flour, cornstarch, and salt.
Gradually pour in 3/4 cup cold water while whisking. Add more water 1 tbsp at a time until you get a smooth, pourable batter (should be thick but not doughy).
Stir in kimchi juice and sesame oil.
Fold in the chopped kimchi and scallions.
Heat a non-stick pan with a little oil over medium heat.
Pour in 1/3 cup batter per pancake, spread thinly.
Cook for 3-5 minutes per side, until golden and crispy. Flip carefully.
In a bowl, mix together all sauce ingredients until smooth and creamy. Adjust to taste (more lime or gochujang if you like).
Plate the pancakes hot, top with the coconut sauce, avocado slices, and garnish with sesame seeds, extra scallions, or a squeeze of lime if you like.
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Ingredients
Pancakes:
1 cup all-purpose flour
2 tbsp cornstarch
3/4 cup cold water, plus more as needed
1 cup kimchi, chopped (drained slightly if very wet)
2–3 scallions, finely sliced
1 tbsp kimchi juice
1/2 tsp salt
1 tsp toasted sesame oil
Avocado oil for frying
Dipping Sauce:
1/2 cup Coconut Collab Natural Yog
1 tsp gochujang
1 tsp soy sauce
1 tsp lime juice
1/2 tsp maple syrup
1/4 tsp garlic powder
Garnish:
Ripe avocado, sliced
Optional: sesame seeds, extra scallions, lime wedges
