|Prep Time||5 minutes|
|Cook Time||5 minutes|
- 2 eggs
- 15 g ground almonds
- 15 g desiccated coconut
- 2 baby sweetcorn chopped
- 1 spring onion finely sliced
- 1 red chilli deseeded & finely chopped (optional)
- 6 leaves Thai basil finely chopped
- 1 tbsp. fresh corriander finely chopped
- coconut, sesame or peanut oil to grease the pan
Most people think of pancakes being a sweet food, but that’s only the case if you add sweet toppings! There are endless possibilities including this fragrant vegetarian Thai version. I used ground almonds and desiccated coconut in place of flour as they’re more nutritious, gluten free, and add to the Oriental taste.
Chop all the vegetables, and herbs, and chilli if using, and put them all in a bowl.
Add the ground almonds and desiccated coconut and combine well.
Whisk the eggs then stir in the vegetable and nut mix. It will be quite thick and chunky, a bit like a frittata mix.
Grease the pan (unless using a non-stick pan) and turn the heat up high.
Pour in the pancake mix and turn the heat to medium-low.
When the pancake is nearly cooked through flip it over- don’t be tempted to do it too soon or it will all fall apart!
Cook for a final minute on the other side, then serve with your choice of stir fried vegetables.