Vietnamese-style pancakes
7
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These delicate pancakes encompass fresh and crispy vegetables that are brought alive by classic Vietnamese flavours.
Ingredients
Rice flour
½ cup(s), (100g)
Ground turmeric
1 tsp
Light canned coconut milk
⅔ cup(s), (160ml)
Olive oil
1 tbs, light
Firm tofu
400 g, (buy 2 x 200g pkts) drained, cut into slices
Soy sauce
2 tbs
Carrot(s)
2 small, cut into thin matchsticks
Lebanese cucumber
2 medium, halved lengthways, thinly sliced
Green shallot(s)
4 individual, thinly sliced
Lime juice
1 tbs
Butter lettuce
30 g, (8 leaves)
Fresh coriander
½ cup(s)
Fresh mint
½ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine flour, turmeric and salt in a medium bowl. Gradually whisk in coconut milk and ⅔ cup (160ml) water until combined. Cover batter and set aside for 1 hour.
2
Transfer batter to a measuring jug. Heat 1 teaspoon oil in a large (24cm base measurement) non-stick frying pan over medium heat. Stir batter and pour ⅓ cup (80ml) into pan, tilting to evenly coat the base. Cook for 3 minutes or until set.
3
Gently lift edges of pancake with a knife. Shake pan to loosen and slide pancake onto a large wire rack. Repeat with remaining oil and batter to make 3 more pancakes.
4
Place tofu slices into a shallow dish, drizzle with soy sauce and toss to combine. Lightly spray same pan with oil and heat over medium-heat. Cook tofu for 1–2 minutes each side or until lightly browned. Cut into strips. Combine carrot, cucumber, shallots and juice in a medium bowl.
5
Top each pancake with lettuce, tofu, carrot salad, coriander and mint. Fold to enclose filling. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.