I love making gluten free savoury pancakes as they are easy to whip together quickly in the evening and you can fill them with whatever you want, so they are a good way to use leftovers (my granny taught me well) as well as allowing you to change the dish every time you make it or to the taste of the person eating it.
This is a Vietnamese dish and normally consists of pork and prawns. I prefer this vegetarian version as it is nice and light and the freshness of the vegetables and herbs are mind-blowing.
This recipe is taken from Ottolenghi’s Plenty, my vegetarian food bible.
For the pancake
200g rice flour
1 small free-range egg
½ tsp. salt
1 tsp. ground turmeric
400ml canned coconut milk
½-1 tbsp. coconut oil
For the sauce
40ml lime juice
1½ tbsp. toasted sesame oil
1 tbsp. brown sugar
1 tbsp. rice wine vinegar
1 tbsp. tamari
2 tsp. grated fresh root ginger
1 fresh red chilli, finely chopped
1 garlic clove, crushed
½ tsp. salt
For the filling
1 large carrot, peeled
4 radishes, chopped
4 spring onions/scallions
1 fresh green chilli, deseeded (optional)
15g Thai basil/basil
100g bean sprouts
100g Enoki mushrooms
Start with the pancake ingredients. Place the rice flour, egg, salt and turmeric in a large bowl. Slowly ass the coconut milk, whisking well to get rid of any lumps. You want the consistency of single cream, so add water of more coconut milk if needed. Set aside to rest.
To make the sauce, just whisk together all the ingredients, adjusting the amount of chilli to your liking.
Finally prepare the vegetables, shred the carrot, slice the spring onions/scallions at an angle and cut the green chilli and mange tout into long thin strips. Pick the herb leaves. Set all the prepared vegetables and herbs aside with the mushrooms and bean sprouts.
Heat a large non-stick pan to a medium heat; add a small amount of coconut oil.
Pour one quarter of the batter and swirl around to coat the bottom of the pan. Once the underside is golden brown, turn over the pancake and cook the other side. Remove from the pan and keep warm while you make the other three pancakes.
To serve, place pancake on a 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, with any remaining sauce on the side.
I have had this recipe percolating in the back of my mind since my visit to New Orleans. I went to a restaurant called Upperline in the Garden District, away from the hustle and bustle of the city and had the most wonderful meal. The owner’s aim with Upperline is to restore the original meaning of a restaurant. Restaurants she notes used to exist to soothe and bolster the weary soul with comfort and indulgence. I like that sentiment and this dish fits neatly within it.
The original dish was green fried tomato with shrimp remoulade. I adapted it to bake the tomatoes and made a spicy remoulade without the shrimp to make it vegan.
This dish can be adapted to a breakfast by adding an egg on top or some vegan scrambled eggs.
I hope you enjoy and that this brings a little warmth to your soul.
2 green tomatoes (firm)
1 cup rice flour or gluten free alternative
1 cup gluten free seasoned breadcrumbs
2 eggs (whisked) and seasoned with salt and pepper
1 cup vegan mayonnaise
2 tbsp. Sriracha
1 Jalapeno, thinly sliced
Preheat the oven to 180c/350f
Line a baking tray with parchment paper and spray coconut oil on the sheet
Set up your dipping station, by placing three bowls in a row and the rice flour in one, egg in one and breadcrumbs in the third.
Slice the green tomatoes to 5cm thick each
Dip first into the rice flour, second into the egg, thirdly into the breadcrumbs, lay on the baking tray and repeat for each of the subsequent tomato slices
Bake in the oven for 5 minutes each side
Whilst the tomatoes are baking, mix the mayonnaise and Sriracha
Once cooked place each tomato on a plate with a little of the spicy remoulade and a slice of Jalapeño
Salty, sweet and spicy; an umami treat to wake you up on a Sunday morning.
This is one of Mr. B’s favorite brunches as he loves avocado, bacon and corn, so this dish brings all his favorite foods together. I love this dish due to the combination of sweet and salt in addition to its combination of healthy and indulgent! You can make this into a vegetarian dish by substituting the bacon for vegan bacon, which is just as good. I don’t eat a lot of bacon, but when I do, I prefer the real thing.
100g rice flour
1tsp gluten free baking powder
½ tsp. salt and pepper
1tsp smoked paprika
2 free-range eggs
75ml almond milk
12oz sweet corn
1 tbsp. coconut oil
1 avocado (diced)
8 cherry tomatoes (quartered)
2 tbsp. coriander (cilantro)
Juice of 1 small lime
4 pieces streaky bacon
1 tbsp. Maple syrup
1 tbsp. sweet chili sauce
Mix the flour, baking powder, paprika, salt and pepper in a bowl. Add in the eggs, milk and sweet corn and mix to a smooth batter
Combine the avocado, tomatoes, coriander and lime and place to the side
Place the bacon in an oven at 350c for 10 minutes until crispy, then place on the side
Add the tbsp. of oil to a frying pan and when hot turn the heat down to low
Add a quarter of the mixture to the frying pan and when it starts bubbling on one side flip it over and cook for another minute, put on a plate and place in the oven with the bacon
Repeat with the rest of the mixture, should make 4 or so pancakes
Mix the maple syrup and sweet chilli to make an umami sauce
To serve, place a pancake on the plate, add the two pieces of bacon, then the pancake.