Thai Spice Pancakes
- Here’s a zingy meal idea – a savoury pancake made with rice flour, and brimming with the flavours of Thailand. It’s a beautifully versatile recipe which can be customised with an array of different herbs, spices and flavours!
- A great alternative to the usual lemon-and-sugar-style pancakes.
- Try filling with braised tofu instead.
- Makes about 8 pancakes.
1 tin Coconut Milk
130g Brown Rice Flour
130g Wholemeal Flour
1 dessert spoon Coriander Leaves
1 heaped tsp Crushed Chillies
1 tsp Galangal Powder
1 tsp Lemon Grass Powder
1 tsp Garlic Powder
1 dessert spoon Sesame Oil
1 handful Roasted Peanuts
A few tsps of Coconut Oil
Salt, to taste
- Pancake filling of your choice
- In a bowl, mix the flours, coriander, chilli flakes, galangal, lemon grass and garlic powders.
- Add the tin of coconut milk, the sesame oil and 300 ml of water.
- Place the mixture in a jug, cover and leave for at least 15 minutes.
- In a frying pan over a medium-to-high heat, melt a teaspoon of coconut oil.
- Pour in enough of the pancake mix to make a decent-sized pancake.
- Cook and flip over until both sides are nicely browned.
- Add the filling of your choice (here we’ve used stir-fried veg with cashews and soy sauce).
- Sprinkle with the chopped roasted peanuts.
- Serve while still hot!