Vietnamese Veggie Pancakes

with Dipping Sauce
Vegan
Calorie smart
A feast of colours!
Cooking time: 45 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Pancakes

Coconut milk
0 ML

Instructions

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1 Combine and mix
In a bowl, combine rice flour, turmeric, and salt. Add water and coconut milk, mix well. Let sit for 30 minutes.
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2 Make sauce
Meanwhile prepare the dipping sauce. In a bowl, combine olive oil, sesame oil, rice vinegar, soy sauce, agave, lime juice, chilli flakes, and salt. Divide to small cups and set aside.
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3 Prep and fry veggies
Peel carrots, and cut to thin sticks. Separate broccoli to florets. Peel and mince garlic. Peel and grate ginger. Heat oil in a pan over high heat. Fry carrot and broccoli for 5 minutes. Add garlic and ginger, cook for 2 minutes. Add bean sprouts and salt. Mix well, then fold in the chopped fresh coriander. Take off stove and keep warm.
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4 Cook pancakes
Heat another pan over high heat. When the pan is very hot, add a splash of oil. Add about half a cup of the pancake batter and spread it to an even, thin layer. Cook for 2–3 minutes, then flip and cook the other side for 2 minutes.
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5 Fill and serve
Plate the pancakes, top with the veggies and serve with the spicy dipping sauce.
Tips for fussy eaters
Keep the seasoning mild
Pro tip
You can prepare the dough in the morning, give it a good stir and then just fry before eating

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