No gluten Lactose free Vegetarian Soy free
cooking time

30m

difficulty 1
cooking time

30m

difficulty 1
No gluten Lactose free Vegetarian Soy free

Vietnamese pancakes with leafy greens, cilantro and roasted cashews

Vietnamese pancakes with leafy greens, cilantro and roasted cashews

Step 1

Place all the ingredients for the batter in a mixing bowl and stir well with a whisk. Add an extra spoonful of rice flour or cornstarch if the batter is very runny. Let rest for a few minutes.

Step 2

Heat a medium nonstick pan or pancake pan over medium heat, without oil.

Step 3

Pour half (or one-third) of the batter into the pan. Roll the pan so that a thin, round pancake forms and place a lid on the pan.

Step 4

Bake the pancake for 1 to 2 min until the bottom is golden brown and the top is nicely congealed. Let the pancake slide onto a plate and keep warm while you bake the second pancake.

Step 5

Spread the Pa’lais Mango & Chili and leafy greens over both pancakes. Top with cashews and cilantro. Serve with sriracha.

Tip

You can also mix some seasonings into the batter, such as spring onion or chopped chili.

Pa'lais star

Pa’lais Mango & Chili

Ingredients

For the batter:

100 ml canned coconut milk

80 gr rice flour

30 ml water

1/2 tsp turmeric

1 tsp olive oil

1 tsp sriracha or other mild chili sauce

Black pepper & salt

For the filling:

1 cup of Pa’lais Mango & Chili

2 handfuls of leafy greens

2 tbsp roasted cashews, coarsely chopped

Cilantro leaves

Sriracha

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