Zucchini and Kimchi Whole Wheat Pancakes

Directions

Preheat the oven to 200 degrees Fahrenheit to keep pancakes warm.

In a large bowl, combine 1 cup whole wheat flour, 1/2 teaspoon table salt, and 1/4 teaspoon ground black pepper.

In a separate bowl, whisk together 2 eggs, 1/4 cup olive oil, and 1/2 cup water.

Mix the wet ingredients into the dry ingredients until just combined.

Fold in 1 cup chopped kimchi and 1 grated zucchini into the batter.

Heat a skillet over medium heat and melt 1 tablespoon of butter.

Pour 1/4 of the batter into the skillet to form a pancake. Cook until the edges are set and bubbles form on the surface, about 3-4 minutes, then flip and cook for another 2-3 minutes.

Transfer the pancake to a baking sheet and place in the preheated oven to keep warm.

Repeat with the remaining batter, adding butter to the skillet as needed.

In a small bowl, mix together 1 tablespoon soy sauce and the juice of 1 lemon to create a dipping sauce.

Serve the zucchini and kimchi pancakes warm with the soy-lemon dipping sauce and garnished with thinly sliced cucumber.