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Vegetable-Kimchi Pancakes with Poached Eggs | The New Baguette

Savory Vegetable-Kimchi Pancakes with Poached Eggs

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  • Author:
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 8 pancakes, 4 servings 1x
  • Category: Lunch + Dinner
  • Cuisine: Korean-inspired


For fast uniformly shredded vegetables, dust off the shredding attachment of your food processor. I fry these in coconut oil but if you don’t love the flavor, use canola instead. Be sure to use the freshest possible eggs for poaching, as it will give them a nicer shape. If poaching eggs intimidates you, fry them sunny side up.


  • 2 small sweet potatoes (about ¾ pound), shredded
  • ¼ head white cabbage (about ¼ pound), shredded
  • ¾ cup kimchi, drained well and chopped
  • 2 scallions, white and green parts, thinly sliced on a diagonal
  • 1 large garlic clove, minced
  • 1-inch piece of fresh ginger, peeled and minced
  • ½ cup all-purpose flour
  • 1 tablespoon soy sauce, plus more to serve if desired
  • 1 teaspoon baking powder
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 6 eggs, 2 beaten and 4 for poaching
  • About 3 tablespoons unrefined coconut oil
  • 1 teaspoon white vinegar


  1. Using your hands, squeeze out as much liquid as possible from the sweet potatoes. Transfer potatoes to a large bowl; discard liquid.
  2. Add the cabbage, kimchi, scallions, garlic, ginger, flour, soy sauce, sesame oil, paprika, salt, pepper, and 2 beaten eggs, and stir well to combine.
  3. Bring a medium pot filled halfway with water to a boil and leave it lightly simmering on the back burner until you’re ready to poach the eggs.
  4. In a large nonstick skillet, heat about a tablespoon of coconut oil over medium-low heat. Using a ½ cup measure, dollop the pancake batter onto the skillet and press down to thin it out (cooking 2-3 pancakes at a time). Cook until nicely browned and crisp on the bottom, 3-4 minutes, then flip and cook the other side for another 3-4 minutes. Be sure to add more oil to the skillet if needed, as sweet potatoes tend to stick. Transfer the pancakes to a plate and continue with the remaining batter.
  5. Meanwhile, to poach the eggs, turn the flame under the boiled water to a very gentle simmer – you should only be seeing tiny bubbles – and add the vinegar. Break 1 egg into a cup. Using a slotted spoon, stir the water to create a vortex, and gently pour the egg into the vortex. Cook until the white is set and opaque, 3-4 minutes. Using the slotted spoon, lift the egg out of the water and transfer to a plate. Repeat with the remaining eggs.
  6. Serve the pancakes topped with eggs, alongside extra soy sauce if desired.


  • Serving Size: 2 pancakes
  • Calories: 295
  • Fiber: 4.9 g
  • Protein: 11.9 g

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