Whip up these simple pancakes for dinner or lunch – light, tasty and perfect for using up leftover proteins!

Vietnamese Pancake With Sweet Chilli Sauce

Recipe by Brittany Darling, Accredited Nutritionist + Herbalist.

Dairy Free & Vegan (Optional)

Serves 4.

Ingredients

For the pancake: 

• 1 1/4 cups of rice flour* 
• 2 tsp cornflour* 
• 1 tsp turmeric powder*
• 1 pinch of salt* 
• 400ml can of coconut milk 
• 1 cup of water 
• Coconut oil* for cooking 

 For the sauce: 

• Juice from 1 lime 
• 1 clove of garlic, crushed 
• 1/2 cup of Tamari* or soy sauce 
• 2 tsp coconut sugar* 
• 1 red chilli, sliced 
• 1/2 cup of warm water

For the filling: 

• Fresh mint leaves 
• Fresh coriander leaves
• Daikon radish 
• Carrots
• Bean sprouts 
• Spring onions
• Protein of choice (tofu cubes, tempeh slices, fried or hard-boiled eggs, pork, beef or shredded chicken). 

*available at Naked Foods

Method

1. Add all the pancake ingredients to a large bowl and whisk together until smooth. Set aside for 30 minutes. 

2. Once the batter has sat for 30 minutes, add some coconut oil to a large frying pan and bring it to high heat.
3. Pour a ladle of the batter into the pan, swirling around to coat the base and slightly up the sides of the pan. Let the batter cook for about 5 minutes, or until it is crispy round the sides and golden on the base. 
4. Remove from the heat, scatter with your chosen fillings and then fold in half. 
5. Repeat with the rest of the batter and ingredients. 
6. Just before serving, drizzle with the sauce. 

Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below!