Chickpea or gram flour is a great alternative flour for making pancakes like these Vietnamese Pancakes.They are high in protein, gluten free, and dairy free. And have a lovely earthy, nutty flavour, perfect for savoury pancakes.
You can be creative with ingredients for the filling, with a choice of protein, a myriad of raw vegetables to produce a delicious crunch and in particular lots of herbs.
Actually it really is the herbs that make this dish special, so don’t hold back! Use them with abundance and you will really appreciate the fresh taste and vibrance. If you don’t love dill try using basil or Thai basil in its place. And it’s not just the taste of the herbs, using fresh herbs in your cooking is especially healthy, with some incredible phytonutrients and medicinal health benefits, particularly great for liver support and digestive health.
This mixture made 6 pancakes
1 tin coconut milk
1.5 cups gram flour
1 tsp bicarbonate of soda
1 tbsp cornflour
1 tsp turmeric
1 spring onion
1 small handful of dill
In a large bowl whisk the eggs and coconut milk together. Add the flour, cornflour, turmeric and bicarb and whisk vigorously until combined well.Add the chopped spring onion and dill. Fry in a dash of sesame or coconut oil, ladle into a hot pan and swirl around. Cooks in about a minute each side.
Batter can be made in advance by at least a couple of hours.
For The Filling:
🌮Noodles: 2 portions of rice or glass noodles cooked according to packet instructions. Drain and cool. Place in a bowl. Add a handful each of chopped dill, mint, coriander, 2 tsp sesame oil, juice of 1 lime
Sliced red pepper
🌮Choice of Protein:
Tofu, prawns, chicken mince or pork mince
Season with soya sauce, garlic, ginger, chilli
Fry for a few mins till cooked through
Layer up and enjoy!