Vietnamese Happy Pancakes - 30g Carbs, 4g Fiber
Recipe By :
Servings: 4
Preparation Time :0:00
Categories: Low Fat (Less than 30%) - Vegan
PANCAKE:
3/4 cup brown rice flour
1/2 teaspoon sea salt
1/4 teaspoon turmeric powder
1 cup water
1/4 cup thinly sliced green onions
1 tablespoon oil -- for- coating the pan
TOPPING:
1 teaspoon sesame oil
1 clove garlic -- pressed or minced
1/2 medium yellow onion -- sliced into thin quarter moons
1/4 teaspoon sea salt
2 cups thinly sliced mushrooms
2 cups thinly sliced napa cabbage
1 Handful mung bean sprouts
For the pancake batter, whisk together the flour, salt, and turmeric. Add
the water and mix well. Fold in the green onions and set the mixture aside
for 15 minutes, during which time it will thicken slightly.
Meanwhile, prepare the topping by heating the oil in a saute pan over
medium heat. Add the garlic, onion, and salt and saute for 1 to 2 minutes
to soften the onion. Add the mushrooms and continue to saute until the
mushrooms are soft and juicy, about 5 minutes. Add the cabbage, stir, and
cook for 1 more minute before removing from the heat. Mix in the mung
sprouts and set aside, near your stove.
Heat a skillet or griddle until it is piping hot and brush on a very light
coating of oil. (You can test it to see if it's ready by sprinkling it
with a little water. If the water sizzles, you're ready to go.) Stir up
the batter again and pour 1/3 cup onto the skillet in a very thin layer
(if you use a griddle you can cook all four at once). Layer the toppings
on top, and allow the pancake about 5 minutes to cook. It is ready when it
is crispy and the edges turn brown (you can also use a spatula to peek
underneath). Serve them open-faced like they are in the pan.
Variations:
Other savory topping options include thinly sliced collard greens or kale.
Arugula, mustard greens, and shredded carrots also work well. If you have
some squash or sweet potato already cooked in your fridge, slice it up and
use it here.
Try adding other minced fresh herbs into the pancake batter, such as
parsley, chives, tarragon, oregano, or thyme.
Be efficient and resourceful by using some leftovers as the topping.
You can also try sweet happiness using strawberries, sliced bananas,
apples, pears, or mangoes. Omit the green onion and turmeric and reduce
the salt to a pinch. Top with a sprinkle of powdered sugar or maple syrup.
Go even further with some chocolate or caramel sauce. There are even some
really nice vegan whipped creams out there these days.
Makes 4 small, or 2 large, pancakes
Traditionally served with fresh mint and basil, these savory pancakes are
fun and so simple to whip up once you get the hang of it. The more
creative you get with the topping, the happier these pancakes make you!
Pancake + topping = delightful dinner. So use what you love, what you have
on hand, or whatever entices you at the market in place of the prescribed
ingredients; the instructions will be much the same. You can cook the
toppings or leave them raw, use fruit and sweet sauces, or even just eat
the pancakes plain! They're also delightful with the traditional Nuoc Cham
dipping sauce (see page 192).
Cuisine: "Asian"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "4 small pancakes or 2 large"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 6g Fat (27.0%
calories from fat); 5g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 369mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat.
Recipe By :
Servings: 4
Preparation Time :0:00
Categories: Low Fat (Less than 30%) - Vegan
PANCAKE:
3/4 cup brown rice flour
1/2 teaspoon sea salt
1/4 teaspoon turmeric powder
1 cup water
1/4 cup thinly sliced green onions
1 tablespoon oil -- for- coating the pan
TOPPING:
1 teaspoon sesame oil
1 clove garlic -- pressed or minced
1/2 medium yellow onion -- sliced into thin quarter moons
1/4 teaspoon sea salt
2 cups thinly sliced mushrooms
2 cups thinly sliced napa cabbage
1 Handful mung bean sprouts
For the pancake batter, whisk together the flour, salt, and turmeric. Add
the water and mix well. Fold in the green onions and set the mixture aside
for 15 minutes, during which time it will thicken slightly.
Meanwhile, prepare the topping by heating the oil in a saute pan over
medium heat. Add the garlic, onion, and salt and saute for 1 to 2 minutes
to soften the onion. Add the mushrooms and continue to saute until the
mushrooms are soft and juicy, about 5 minutes. Add the cabbage, stir, and
cook for 1 more minute before removing from the heat. Mix in the mung
sprouts and set aside, near your stove.
Heat a skillet or griddle until it is piping hot and brush on a very light
coating of oil. (You can test it to see if it's ready by sprinkling it
with a little water. If the water sizzles, you're ready to go.) Stir up
the batter again and pour 1/3 cup onto the skillet in a very thin layer
(if you use a griddle you can cook all four at once). Layer the toppings
on top, and allow the pancake about 5 minutes to cook. It is ready when it
is crispy and the edges turn brown (you can also use a spatula to peek
underneath). Serve them open-faced like they are in the pan.
Variations:
Other savory topping options include thinly sliced collard greens or kale.
Arugula, mustard greens, and shredded carrots also work well. If you have
some squash or sweet potato already cooked in your fridge, slice it up and
use it here.
Try adding other minced fresh herbs into the pancake batter, such as
parsley, chives, tarragon, oregano, or thyme.
Be efficient and resourceful by using some leftovers as the topping.
You can also try sweet happiness using strawberries, sliced bananas,
apples, pears, or mangoes. Omit the green onion and turmeric and reduce
the salt to a pinch. Top with a sprinkle of powdered sugar or maple syrup.
Go even further with some chocolate or caramel sauce. There are even some
really nice vegan whipped creams out there these days.
Makes 4 small, or 2 large, pancakes
Traditionally served with fresh mint and basil, these savory pancakes are
fun and so simple to whip up once you get the hang of it. The more
creative you get with the topping, the happier these pancakes make you!
Pancake + topping = delightful dinner. So use what you love, what you have
on hand, or whatever entices you at the market in place of the prescribed
ingredients; the instructions will be much the same. You can cook the
toppings or leave them raw, use fruit and sweet sauces, or even just eat
the pancakes plain! They're also delightful with the traditional Nuoc Cham
dipping sauce (see page 192).
Cuisine: "Asian"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "4 small pancakes or 2 large"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 6g Fat (27.0%
calories from fat); 5g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 369mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat.
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