Vegan Apam Balik (Malaysian Pancake)

Ingredients

• 1 cup Rice Flour
• 1/2 cup Tapioca Starch
• 1 1/2 cups Coconut Milk
• 2 tablespoons Vegan Butter, melted
• 1/4 cup Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla Extract
• 1/2 cup Peanuts, crushed
• 1/2 cup Creamed Corn
• 2 tablespoons Sugar

Instructions

1. 1In a bowl, whisk together rice flour, tapioca starch, sugar and baking soda.
2. 2Add coconut milk and melted vegan butter. Mix well until smooth. Add vanilla extract.
3. 3Let the batter rest for at least 15 minutes.
4. 4Heat a non-stick pan or griddle over medium heat. Pour about 1/2 cup of batter onto the pan and spread it out to form a thin pancake.
5. 5Cover the pan and cook for 3-4 minutes, or until bubbles form on the surface and the bottom is golden brown.
6. 6Sprinkle crushed peanuts, creamed corn, and sugar over the pancake. Fold the pancake in half.
7. 7Cook for another 1-2 minutes, or until the filling is heated through.
8. 8Remove from the pan and cut into wedges. Serve immediately.

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