(serves 1)

1 tsp coconut oil
2 free range eggs
1/4 cup tapioca flour
splash of almond milk
1/4 cup kimchi (drained of any liquid)
Salt and pepper

1/2 handful pea sprouts
1/2 bunch fresh mint
Olive oil to drizzle
In a bowl whisk together the eggs, milk and flour until a batter forms and no lumps.

Add kimchi (no liquid). In a small fry pan heat the coconut oil. Add the batter to the pan so it evenly covers and add a sprinkle of salt and pepper.

Cover and cook on medium heat for 5 mins. Flip pancake carefully and cook for another 2 minutes until golden and cooked through. Serve with pea sprouts and mint on top and a drizzle of olive oil.