It’s no secret that I’m lacking in Asian cooking skills. I love Asian food – especially because so much of it can be made gluten-free – but I just don’t have the right touch in the kitchen. Nevertheless, there are a few things that I can pull off. For example, these gluten-free Asian Vegetable Pancakes. They make a great light meal and the leftovers are brilliant in the lunchboxes the next day. Best of all, there’s no limit to flavour combinations – just choose whatever veggies your family will eat, or whatever veggies will challenge their tastebuds – either way, they work really well.
I decided to extend my family’s palates with fresh ginger and coriander, two of my favourite Asian flavours. I didn’t hold much hope that they’d eat them, but to my surprise, they tucked in, no problems!
You can also serve these pancakes with a dipping sauce, for example sweet chilli sauce, plum sauce or soy sauce.
Looking for some other lunch ideas? Check out my eCookbook.
Looking for a conversion chart? Click here.
300 g plain gluten-free flour
15 g baking powder
pinch of salt
100 g grated carrot (approx 1 large carrot)
150 g bean shoots
60 g finely chopped green beans
25 g finely sliced spring onions (green part only)
Handful chopped fresh coriander leaves (optional)
7 g finely chopped fresh ginger
3 eggs, lightly beaten
375 ml milk
Oil, for frying
Put flour, baking powder and salt into large mixing bowl. Add vegetables, coriander and ginger. Add eggs and milk. Stir to combine.
In a large, non-stick frypan, heat a generous amount of oil over medium heat. Spoon in batter to form pancakes that are approximately 10 centimetres in diameter and 2 centimetres thick.
Allow to cook for approximately 12 minutes, or until golden brown and tops of pancakes are starting to set. Flip and cook on other side for 8 to 10 minutes, or until golden brown.
Serve immediately as a light meal, or cold in lunchboxes.
Makes approximately 8 pancakes