Cottage Cheese & Jalapeño Pancakes with Glazed Hempeh and Kimchi Purée

Gluten Free | Vegetarian | No Sugar Added

Nope, no sugary syurp here. Time to get your savory pancake breakfast on with these cottge cheese-jalapeño gems.

Brunch and breakfast; it’s our absolute favorite meal. We have a chance to slow things down, linger with a cup of peppermint-almond coffee, and listen to some bluegrass. 10 times out of 10, we always go for the savory brunch. We’re not huge fans of sweets, and definitely not of the morning. We try to get in all the good stuff to start our day, and not fill ourselves with a meal that is going to leave us lethargic and “blah”.

For the pancakes, we used brown rice flour to keep them gluten free. We went with the Classic Cottage Cheese from Good Culture, because have you seen what’s NOT in their cottage chesese?! They use organic milk, organic cream, celtic sea salt, and live and active cultutres. That’s it; no junk ingredients with them. Plus, it’s rich, creamy, and full of protein.

As usual, the hempeh is from Smiling Hara, the kimchi is from Gnomestead Hollow , and the Gomasio is from Urban Kitchen Apothecary . We encourage you to check out these beloved brands we use, but feel free to substitute with your favorite brands if you can’t get your hands on them right away.

For texure purposes, we used aquafaba in the kimchi purée and in the glaze for the hempeh. If you’re not familiar with aquafaba, don’t be alarmed! It can easily be found in a can of chickpeas at your local grocery store. Yep; it’s the liquid in a can of chickpeas (or the leftover liquid you used to cook dried chickpeas). Simply strain the aquafaba into a jar; wash and drain the chickpeas for later use in a salad, or crisped up over high heat as a crunchy snack. Aquafaba is great to whip up just like egg whites for whipped topping, or to add a creamy texture to sauces.

We left the garnish as optional, but they really add such a great element to the dish.

Print Recipe
Cottage Cheese & Jalapeño Pancakes with Glazed Hempeh and Kimchi Puree
For when you want pancakes any hour of the day!
Prep Time 5 Minutes
The Dish
Optional Garnish
Prep Time 5 Minutes
The Dish
Optional Garnish
The Pancakes
  1. In a small pan; combine red onion, jalapeño, 1/4 teaspoon salt, and water over medium temperature. Stirring ocasionally, cook until soft, approximately 6-8 minutes. Set aside to cool.
  2. While the onions are cooking, prepare the pancake mix. In a medium bowl; combine and mix brown rice flour, baking soda, and 1/4 teaspoon salt. In a large bowl; combine and mix eggs, cottage cheese, 1/4 cup almond milk, and black pepper.
  3. Incorporate cooled onions and peppers into wet mix. Add dry mix to wet mix, and stir to combine.
  4. In a pan; heat a very thin layer of oil over medium temperature. (We used cast iron; no oil was needed in this step.). Spoon a ladle full of batter into pan, and spread until approximately 5 inches in diameter. Cook until bubbles form on the surface, and bottom is brown. Flip, and cook on opposite side. Approximately 2-3 minutes per side. Repeat process with remaining batter, keeping pancakes warm in a warming drawer or very low oven.
  5. While keeping an eye on the pancakes, prepare kimchi purée and glazed hempeh.
The Hempeh
  1. Cut the hempeh into thinly sliced triangles.
  2. In a small to medium pan; heat 1 1/2 teaspoons oil over medium temperature. Brown hempeh on all sides. Add tamari, aquafaba, and chili paste. Stir to coat hempeh, and cook for an additional 2 minutes. Leaving hempeh in pan, remove from heat.
The Kimchi Purèe
  1. In a food processor; add 1 1/4 cup almond milk, 1 tablespoon aquafaba, and kimchi.
  2. Process to desired consistency, and set aside.
To Assemble
  1. Divide desired number of pancakes amongst plates; top with a couple hempeh triangles; spoon kimchi purée over the top, and garnish.
Recipe Notes

*Leftover pancakes may be individually wrapped, frozen, and reheated at a later date.

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