Bánh Xèo Chay (Vegan Crispy Pancakes)

Ingredients

• 1 cup Rice flour
• 1 1/2 cups Coconut milk
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Salt
• 1/2 cup Mung beans, soaked overnight
• 1 cup Bean sprouts
• 1 cup Mushrooms, sliced
• 1/4 cup Green onions, chopped
• 2 tablespoons Vegetable oil
• As Needed Nuoc Cham (Vegan)

Instructions

1. 1In a medium bowl, whisk together the 1 cup of rice flour, 1 1/2 cups of coconut milk, 1/2 teaspoon of turmeric powder, and 1/4 teaspoon of salt until the mixture is completely smooth and there are no lumps.
2. 2Place a 10-inch non-stick skillet over medium heat. Allow the skillet to heat up for 1 minute.
3. 3Add the 2 tablespoons of vegetable oil to the preheated skillet and let it heat for 30 seconds until it shimmers.
4. 4Pour 1/2 cup of the batter into the hot skillet. Immediately tilt and swirl the skillet to spread the batter evenly across the bottom, forming a thin, round pancake.
5. 5Quickly scatter about 1/4 cup of the soaked mung beans, 1/4 cup of the bean sprouts, 1/4 cup of the sliced mushrooms, and 1 tablespoon of the chopped green onions over one half of the pancake batter.
6. 6Cover the skillet with a lid and cook for 5 to 7 minutes. The pancake is ready when the edges appear crispy and are a golden brown color, and the filling is heated through.
7. 7Carefully fold the pancake in half using a spatula, enclosing the filling. Slide the folded pancake onto a plate.
8. 8Repeat steps 4 through 7 until all the batter and filling have been used, making approximately 3 more pancakes. Serve each pancake immediately with nuoc cham on the side.

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