Gluten-free Asian pancakes
A savoury recipe ideal for light lunches
Equipment
- Grater
- Mixing bowl
- Frypan
- Mixing spoon
Ingredients
- 300 g plain gluten-free flour (Orgran brand works well)
- 15 g gluten-free baking powder
- 1 pinch salt
- 100 g grated carrot (approximately 1 large carrot)
- 150 g bean shoots
- 60 g finely chopped green beans
- 25 g finely sliced spring onions
- 1 handful chopped fresh coriander leaves
- 7 g finely chopped fresh ginger
- 3 eggs lightly beaten
- 375 ml milk
- oil for frying
Instructions
- 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
Notes
Serve with a gluten-free dipping sauce, for example, sweet chilli sauce, plum sauce or soy sauce.