Fragrant Thai Pancakes Recipe
This isn’t your average pancakes recipe – no bananas or protein powder for a change!
Most people think of pancakes being a sweet food, but that’s only the case if you add sweet toppings!
There are endless possibilities including this fragrant vegetarian Thai version. I used ground almonds and desiccated coconut in place of flour as they’re more nutritious, gluten free, and add to the oriental taste.
Fragrant Thai Pancakes,
Serves 1
Ingredients
- 2 eggs
- 15g ground almonds
- 15g desiccated coconut
- 2 baby sweetcorn, chopped
- 1 spring onion, finely sliced
- 1/2 stick of lemon grass, finely sliced
- 1 red chilli, deseeded & finely chopped (optional)
- 6 leaves of Thai basil, finely shopped
- 1 tbsp. fresh chopped coriander
- Coconut, sesame or peanut oil, to grease pan
Directions
Chop all the vegetables, and herbs, and chilli if using, and put them all in a bowl.
Add the ground almonds and desiccated coconut and combine well.
Whisk the eggs then stir in the vegetable and nut mix. It will be quite thick and chunky, a bit like a frittata mix.
Grease the pan (unless using a non-stick pan) and turn the heat up high.
Pour in the pancake mix and turn the heat to medium-low.
When the pancake is nearly cooked through flip it over- don’t be tempted to do it too soon or it will all fall apart!
Cook for a final minute on the other side, then serve with your choice of stir fried vegetables.
