I was browsing the net for vegetarian thai recipes (which I can turn Vegan) to participate in IAVW-Thai event. I found many . I could not try them as most of the tempting recipes called for some regional herbs and vegetables which we don't get here. I did not want to experiment with the ingredients that I have. I stuck to this coconut pancake recipe. As it was a sweet recipe, I knew however the pancake comes out, it would be liked by us sweet lovers..I replaced the eggs in the original recipe with flaxseed meal and added a bit more sugar. I also could not use glutinous rice flour and pandan essence as I did not have them. I also do not know what a glutinous rice flour is.
The pancake tasted great. According to thai.about.com from where I adapted this recipe, these pancakes are like those that they get in thailand night markets.
Coconut milk: 200 ml(I used store bought coconut milk) Rice flour: 100 gms Sugar: 6 tbsp(I used granulated sugar so that it can easily dissolve in coconut milk) Salt: 1/8th tsp Flax seed meal: 1 tbsp Water: 3 tbsp Baking powder: 1 tsp Refined Oil for frying Food color: optional(I used orange, yello and green and plain with vanilla flavour)
1. Mix dry ingredients in a bowl. 2. Whisk flaxseed meal in water in another bowl. 3. Add coconut milk to the whisked flax seed meal and mix well. 4. Add dry ingredients to this mixture and mix well to combine. 5. Add food color if desired. 6. Heat pan/tava, add 1/2 tsp oil and spread it. Once the tava is hot, add a laddle of pancake batter.(Need not spread it) 7. Add some more oil over the edges of the pan cake.(1/2 tsp) 8. Once it is fried, turn the pancake so that the top portion is fried well. 9. Once the pan cake is fried well, remove from tava. 10. If desired, garnish with shredded, fried coconut.(I did not do this)
The pancakes were very soft and tasty. I got around 8 pancakes and they got over in 2 minutes.:-)