It took me a long time to realise that there is one pancake that is naturally gluten-free – and it could just be the best pancake that ever lived: the crispy Vietnamese pancake. I start salivating the minute I spot it on a menu.
I recently bought a Lodge cast iron pan to start making the pancakes at home, and boy, was that a great decision. It is magic with these pancakes AND every other dish I’ve made using it. I don’t know how I’ve lived without it for so long.
GF vegan crispy Vietnamese pancake (Bánh Xèo)
For the pancake
250g white rice flour
50g glutinous rice flour
400ml coconut cream
1/2 cup filtered water
2 tsp ground turmeric
1 tsp salt
1 tsp vegetable stock powder (see note below)
1/2 brown onion, finely sliced
100g baked tofu cubes
1 carrot, julienned
Iceberg lettuce, to serve
Mint, to serve
Fried shallots, to serve
For the dressing
1 lemon, juiced
1 lime, juiced
1 tbsp gluten-free soy sauce
1 tsp coconut sugar
1 tsp rice wine vinegar
Combine all dressing ingredients in a bowl and stir to combine. Adjust flavours to taste.
Add flour through to stock powder into a bowl and whisk until combined.
Heat some oil in a cast iron pan and when hot, add onion and tofu, and stir fry until onion starts to brown.
Keep the pan on a high heat and pour about half of the pancake mixture into the pan. Let it cook for around 3 minutes then add the carrot on one half.
Check the edges can come away from the pan cleanly and gently lift the side without carrots away from the pan and onto the carrots. Let cook a minute longer before transferring to a plate.
Enjoy with dressing, fried shallots, mint and lettuce.
NOTE: I make my own vegetable stock powder from 2 tbsp mushroom powder mixed with 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp cracked pepper and 1/2 tsp celery seeds.