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Digital Subscriptions > Vegan Food & Living Magazine > Junk food - June 2019 > Midweek RECIPES

Midweek RECIPES

Herb and turmeric pancakes

By Tanita de Ruijt

Serves 5 | Prep 20 mins | Cook 30 mins | Calories 333 (per serving)

FOR THE BATTER

200g (7oz) rice flour

240ml (8½floz) fullfat coconut milk

240ml (8½floz) cold water a pinch of unrefined sugar

½ tsp sea salt

2 tsp ground turmeric

2 tbsp coconut oil, for frying

FOR THE FILLING

2 carrots, julienned

1 cucumber, julienned

2 spring onions, trimmed and thinly sliced a small bunch each of mint, coriander and Thai basil

FOR THE SAUCE

juice of 2 limes

1 tsp sesame oil

1 tbsp coconut sugar

2 tsp grated fresh ginger root

1 red chilli, finely chopped

1 garlic clove, crushed

½ tsp sea salt

TO SERVE

lime wedges sriracha (optional)

1 Start by making the pancake batter : mix all the batter ingredients together, except for the oil, in a large bowl. The batter should be runny, like crêpe batter. Heat a nonstick frying pan (skillet) over a medium heat, lightly grease with some of the coconut oil, then pour in a ladle of batter and swirl to coat the base of the pan (the pancakes should be very thin). Cook the pancake until tiny holes start to appear on the surface and it colours lightly on the underside, then flip and cook on the other side until coloured on both sides. Repeat with the rest of the batter, and extra coconut oil as necessary. Once you’ve cooked them all, let them cool and keep to one side.

2 Combine the filling ingredients in a bowl. In a separate bowl, whisk the sauce ingredients together. Add the sauce to the filling and toss to combine.

3 To serve, fill the cooled pancakes with the dressed filling, roll up and serve alongside wedges of lime and maybe some sriracha too, if you like it hot.

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About Vegan Food & Living Magazine

In the mood for some vegan junk food? We've got the recipes to delight and inspire in the June issue of Vegan Food & Living, ranging from our tofish and chips cover star to pizza, mushroom, potato and leek pie and Biscoff cookie cups. Also this issue, we check out the wonders of watercress, cook up a feast on the barbecue and revel in pasta dishes under 500 calories. Also this issue, we explore whether non-vegan companies have a place in the vegan world, discover all about lab-grown meat, find out what should feature in the perfectly balanced vegan diet and embrace sustainable vegan fashion.