A crunchy, crispy pancake recipe that the whole family will enjoy.
Ingredients
For the pancake:
1 1/4 cups of rice flour
2 tsp cornflour
1 tsp turmeric powder
1 pinch of salt
400ml can of coconut milk
1 cup of water
Coconut oil for cooking
For the sauce:
Juice from 1 lime
1 clove of garlic, crushed
1/2 cup of Tamari or soy sauce
2 tsp coconut sugar
1 red chilli, sliced
1/2 cup of warm water
For the filling:
Fresh mint leaves
Fresh coriander leaves
Daikon radish
Carrots
Bean sprouts
Spring onions
Protein of choice (tofu cubes, tempeh slices, fried or hard boiled eggs, pork, beef or shredded chicken).
Method:
1. Add all the pancake ingredients to a large bowl and whisk together until smooth. Set aside for 30 minutes.
2. Once the batter has sat for 30 minutes, add some coconut oil to a large frying pan and bring it to a high heat.
3. Pour a ladle of the batter mixture into the pan, swirling around to coat the base and slightly up the sides of the pan. Let the batter cook for about 5 minutes, or until it is crispy round the sides and golden on the base.
4. Remove from the heat, scatter with your chosen fillings and then fold in half.
5. Repeat with the rest of the batter and ingredients.
6. Just before serving, drizzle with the sauce.
