Ingredients
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1 cup rice flour (gluten-free) rice flour1 cup rice flour (gluten-free)
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1/4 cup cornstarch cornstarch1/4 cup cornstarch
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1/2 tsp ground turmeric ground turmeric1/2 tsp ground turmeric
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1/2 tsp salt salt1/2 tsp salt
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1 1/4 cup coconut milk (light or full-fat) coconut milk1 1/4 cup coconut milk (light or full-fat)
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3/4 cup cold water water3/4 cup cold water
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2 green onions, thinly sliced green onions2 green onions, thinly sliced
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1 cup mung bean sprouts mung bean sprouts1 cup mung bean sprouts
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1/2 cup thinly sliced mushrooms (shiitake or oyster) mushrooms1/2 cup thinly sliced mushrooms (shiitake or oyster)
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1/2 cup thinly sliced carrot carrot1/2 cup thinly sliced carrot
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1/2 cup thinly sliced zucchini zucchini1/2 cup thinly sliced zucchini
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3 tbsp lime juice lime juice3 tbsp lime juice
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2 tbsp soy sauce or tamari (for gluten-free) soy sauce2 tbsp soy sauce or tamari (for gluten-free)
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1 tbsp maple syrup or coconut sugar maple syrup1 tbsp maple syrup or coconut sugar
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2 tbsp water water2 tbsp water
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1 clove garlic, minced garlic1 clove garlic, minced
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1 small red chili, thinly sliced (optional) red chili1 small red chili, thinly sliced (optional)
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Fresh mint mintFresh mint
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Fresh cilantro cilantroFresh cilantro
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Fresh Thai basil thai basilFresh Thai basil
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Lettuce leaves lettuce leavesLettuce leaves
Directions
Serve each pancake wrapped in lettuce leaves with plenty of fresh herbs. Dip into the tangy vegan nước chấm for a truly Vietnamese breakfast experience. For extra crispiness, use a well-heated non-stick or cast-iron skillet and make sure to swirl the batter thinly. You can swap in any seasonal veggies you have on hand.
Steps
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1
Done
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In a large bowl, whisk together rice flour, cornstarch, turmeric, and salt. Gradually add coconut milk and water, whisking until smooth. Stir in sliced green onions. Let the batter rest for 10 minutes. |
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2
Done
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Prepare all veggies for the filling: slice mushrooms, carrot, and zucchini thinly. Rinse mung bean sprouts. |
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3
Done
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Make the dipping sauce by mixing lime juice, soy sauce (or tamari), maple syrup (or coconut sugar), water, minced garlic, and chili in a small bowl. Set aside. |
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4
Done
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Heat a non-stick skillet over medium-high heat. Pour in a thin layer of batter (~1/4 cup), swirling to coat the pan. |
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5
Done
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Scatter a small handful of mushrooms, carrot, zucchini, and bean sprouts over half the pancake. Cover and cook for 2-3 minutes until the edges are crisp and the bottom is golden. |
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6
Done
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Fold the pancake over the filling. Slide onto a plate. Repeat with remaining batter and filling. |
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7
Done
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Serve immediately with lettuce leaves, fresh herbs, and dipping sauce. |
