Vietnamese Pancakes with Fresh Veggies & Herbs
Yummy cholesterol free vegan vietnamese pancake with fresh veggies and herbs
Recipe type: Breakfast
Serves: 4
  • 1½ cups rice flour
  • ¼ cup of water with 2 teaspoons of The Vegg (blended well in a small blender)
  • ½ tsp salt
  • 1 tsp ground turmeric
  • 1¾ cups canned coconut milk
  • a little veggie or sunflower oil
Sauce (you might want to make extra - it is that delicious)
  • 2½ tbsp lime juice
  • 1½ tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp sweet soy sauce
  • 2 tsp grated fresh ginger
  • 1 fresh red chile, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp salt
  • 1 large carrot, peeled & shredded ( I used a grater)
  • 2 radishes, shredded
  • 4 green onions, sliced and cut on an angle
  • 1 fresh green chile, sliced into long, thing strips (remove seeds}
  • 1½ cups snow peas, sliced into long thin strips
  • 1 cup loosely packed cilantro leaves, shredded
  • ⅔ cup loosely packed thai basil leaves, shredded
  • ¼ cup loosely packed mint leaves, shredded
  • 1 cup mung bean sprouts
  • 1 cup enoki mushrooms (optional)
  1. Blend the rice flour, The Vegg egg mixture, salt and tumeric in a large bowl.
  2. Slowly add the coconut milk, whisking well to avoid any lumps. You want to get a thinnish pancake batter with the consistency of light cream.
  3. Add more water or coconut milk to get this consistency.
  4. Set aside to rest, The batter may thicken again, and you may need to add more water to thin out.
To make the sauce.
  1. Just whisk together all the ingredients.
To make the filling:
  1. Shred the carrot and radishes, Slice the green onions on an angle, and cut the green chile and snow peas into long, thing strips. Shred the herb leaves.
  2. Set all the prepared vegetables and herbs aside with sprouts and mushrooms.
To Serve
  1. When you are read to serve the pancakes, heat up a large non-stick frying pan, making sure it doesn't get extremely hot. Add a tiny amount of oil.
  2. Pour in a couple of scoops of the batter, making a medium pancake. Once the underside is golden brown, turn the pancake over and cook on the other side. Remove from the pan and keep warm while you make the other pancakes.
  3. Place a warm pancake on each serving plate and pile vegetables and herbs over one half of it. Drizzle the vegetables with some sauce and fold the other half of the pancake over them. Spoon some more sauce on top and serve. I like to sprinkle a little extra brown sugar over the top before I spoon the sauce on. Enjoy!
Recipe by Ordinary Vegan at