Thai Spice Pancakes

• Here’s a zingy meal idea – a savoury pancake made with rice flour, and brimming with the flavours of Thailand. It’s a beautifully versatile recipe which can be customised with an array of different herbs, spices and flavours!
• A great alternative to the usual lemon-and-sugar-style pancakes.
• Try filling with braised tofu instead.
• Makes about 8 pancakes.

Biona Organic Coconut Milk 400ml

1 tin Coconut Milk

Organic Brown Rice Flour, Gluten-Free (1kg) - Sussex Wholefoods

130g Brown Rice Flour

100% Wholemeal Plain Flour 1kg, Organic (Doves Farm)

130g Wholemeal Flour

Coriander Leaves 30g, Organic (Sussex Wholefoods)

1 dessert spoon Coriander Leaves

Chilli Flakes 100g (Hampshire Foods)

1 heaped tsp Crushed Chillies

Hampshire Foods Galangal Powder 50g

1 tsp Galangal Powder

Lemon Grass Powder 50g Hampshire Foods

1 tsp Lemon Grass Powder

Garlic Powder 100g (Hampshire Foods)

1 tsp Garlic Powder

Clearspring Toasted Sesame Oil - Organic 250ml

1 dessert spoon Sesame Oil

Unsalted Roasted Peanuts (1kg) - Sussex WholeFoods

1 handful Roasted Peanuts

Virgin Coconut Oil, Organic 200g (Biona)

A few tsps of Coconut Oil

Profusion Himalayan Rose Pink Salt - fine 500g

Salt, to taste

Other Ingredients

• Water
• Pancake filling of your choice

Method

1. In a bowl, mix the flours, coriander, chilli flakes, galangal, lemon grass and garlic powders.
2. Add the tin of coconut milk, the sesame oil and 300 ml of water.
3. Place the mixture in a jug, cover and leave for at least 15 minutes.
4. In a frying pan over a medium-to-high heat, melt a teaspoon of coconut oil.
5. Pour in enough of the pancake mix to make a decent-sized pancake.
6. Cook and flip over until both sides are nicely browned.
7. Add the filling of your choice (here we’ve used stir-fried veg with cashews and soy sauce).
8. Sprinkle with the chopped roasted peanuts.
9. Serve while still hot!