Bánh Xèo Chay (Vegan Crispy Pancakes)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1 tsp Turmeric powder
• 1/2 tsp Salt
• 4 tbsp Vegetable oil
• 2 cups Mung bean sprouts
• 1 cup Mushrooms, sliced
• 1/2 block Tofu, cubed
• 1/4 cup Green onions, chopped
• 1/2 cup Vegan dipping sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make a smooth batter.
2. 2Heat vegetable oil in a non-stick skillet over medium heat.
3. 3Pour a thin layer of batter into the skillet, swirling to coat the bottom evenly.
4. 4Add bean sprouts, mushrooms, and tofu to one half of the pancake.
5. 5Cover and cook for 5-7 minutes, or until the pancake is crispy and golden brown on the bottom.
6. 6Fold the pancake in half and cook for another minute.
7. 7Garnish with green onions and serve with vegan dipping sauce.

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