Tips & Recipes
Team recipe: Sourdough kimchi Oatly pancakes
Chef Owen Blandy shares his recipe for one of our Tour de France squad’s favorite savory treats
July 13, 2025
After a big day out on the pedals at the Tour de France, hammering Amacx bars, gels, and drinks, our riders crave savory meals.
One favorite that team chef Owen Blandy likes to cook up for our squad are his sourdough kimchi Oatly pancakes. Fast and easy to make, Owen’s pancakes are chock full of healthy carbs to help you replenish your energy stores. Kimchi supports good digestion, since it is fermented and contains probiotics. Oatly oat milk contains the natural goodness of oats and is a rich source of macro- and micro-nutrients, like calcium, iodine, riboflavin, vitamin B12, and vitamin D. The savory, umami flavor of these pancakes is sure to encourage your appetite.
Our riders reckon that Owen’s sourdough kimchi Oatly pancakes will soon become one of your favorite post ride meals.
Ingredients
250g Oatly oat milk
120g Sourdough starter
400g White flour
100g Whole meal flour
12g Sea salt
100g White or green cabbage
3 spring onions
2 Tbsp Grated fresh ginger
100g Fine quality kimchi
2 Tbsp Olive oil
5g baking soda
Equipment
Bowl
Whisk
Skillet
Instructions
Pour 350g of Oatly oat milk in a large bowl
Add 120g of sourdough starter, 400g of white flour, 100g of wholemeal flour, 5g of baking soda, and a dash of sea salt
Mix ingredients with a whisk
Shred cabbage and spring onions and add to batter
Grate fresh ginger into batter
Stir to create a thick mixture
Mix kimchi into the batter
Cover batter with a tea towel or cling film and leave to rest in the fridge for at least an hour, ideally overnight
Remove from fridge half an hour before you are ready to cook
Bring skillet to medium heat with a fine layer of oil
Spoon batter onto the pan and fry your pancakes slowly for five or six minutes, turning several times to ensure the batter is crispy and cooked through
Makes 13 pancakes
