Vegan Thai Basil Pancakes Recipe
Introduction
Welcome to our recipe corner! Today, we are excited to introduce you to an enticing dish from Thai cuisine: Vegan Thai Basil Pancakes. These savory pancakes are infused with aromatic Thai basil and are a delightful twist on traditional pancakes. Perfect for a unique breakfast, brunch, or even as a savory snack, these pancakes are both vegan and packed with fresh, vibrant flavors. Follow this detailed guide to create a dish that is sure to impress!
Ingredients
For the Pancake Batter:
- 1 cup all-purpose flour (or use a gluten-free flour blend for a gluten-free option)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoons vegetable oil (or melted coconut oil)
- 2 tablespoons soy sauce (or tamari for a gluten-free version)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or agave nectar for a similar sweetness)
- 1/2 cup fresh Thai basil leaves, finely chopped (or regular basil if Thai basil is unavailable)
- 1 small carrot, grated (optional, for added texture and color)
- 2 green onions, finely chopped
- 1/2 cup mung bean sprouts (optional, for added crunch)
For the Dipping Sauce:
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or agave nectar)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 small red chili, finely sliced (optional, for extra heat)
- 1 tablespoon chopped fresh cilantro (for garnish)
Instructions
Preparation
- Prepare the Ingredients:
- Begin by gathering and prepping all your ingredients. Finely chop the Thai basil leaves and green onions. If using, grate the carrot and prepare the mung bean sprouts. For the dipping sauce, mince the garlic, grate the ginger, and slice the red chili if desired.
- Preheat a Pan:
- Place a non-stick or lightly oiled frying pan or griddle over medium heat to get ready for cooking the pancakes.
Making the Pancake Batter
- Mix Dry Ingredients:
- In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and black pepper. These ingredients are crucial for achieving the right texture and flavor in your pancakes.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the plant-based milk, vegetable oil, soy sauce, rice vinegar, and maple syrup. The combination of these wet ingredients will create a smooth batter and infuse the pancakes with a rich, savory taste.
- Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. The batter should be somewhat lumpy; over-mixing can result in dense pancakes.
- Add Flavorings:
- Fold in the chopped Thai basil leaves, grated carrot, chopped green onions, and mung bean sprouts (if using). These ingredients add a fresh burst of flavor and texture to the pancakes.
Cooking the Pancakes
- Cook Pancakes:
- Lightly grease your preheated pan with a small amount of oil. Pour 1/4 cup of batter onto the pan for each pancake. Use the back of a spoon or a spatula to spread the batter into a round shape, about 1/4 inch thick.
- Cook Until Bubbles Form:
- Cook the pancake for 2-3 minutes, or until small bubbles begin to form on the surface and the edges start to look set.
- Flip and Cook:
- Carefully flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the pan as needed.
Preparing the Dipping Sauce
- Mix Sauce Ingredients:
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, and sliced red chili (if using). This dipping sauce is a flavorful complement to the pancakes.
- Garnish:
- Garnish the sauce with chopped fresh cilantro for an extra touch of freshness and color.
Serving
- Serve the Pancakes:
- Serve the Vegan Thai Basil Pancakes warm with the dipping sauce on the side. They are delicious on their own or paired with a simple salad or vegetable stir-fry.
Nutritional Information
Per Serving (based on 4 servings, 2 pancakes per serving):
- Calories: 220 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugars: 6 g
- Fat: 9 g
- Saturated Fat: 1 g
- Sodium: 600 mg
SmartPoints (WW Points)
- Freestyle SmartPoints: 8
- PointsPlus: 9
(Note: SmartPoints values are approximate and may vary based on specific ingredient choices and brands. For precise tracking, consult the latest WW guidelines.)
Tips and Variations
- Thai Basil Alternative: If you cannot find Thai basil, regular basil works well. However, the distinct aroma and flavor of Thai basil are worth seeking out for an authentic taste.
- Make it Spicy: For extra heat, increase the amount of red chili in the dipping sauce or add some chili flakes to the batter.
- Add More Veggies: Feel free to include additional vegetables such as bell peppers, mushrooms, or zucchini to the batter for added nutrition and variety.
- Gluten-Free Option: Use a gluten-free flour blend to make these pancakes suitable for a gluten-free diet. Ensure all other ingredients are gluten-free as well.
Storage
- Refrigeration:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or pan for best results, as microwaving can make them soggy.
- Freezing:
- To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat from frozen in a toaster or pan.
Conclusion
Our Vegan Thai Basil Pancakes are a flavorful and innovative dish that brings a taste of Thailand to your table. With their fresh Thai basil, savory flavor profile, and versatile serving options, these pancakes are perfect for a delicious breakfast, brunch, or snack. Enjoy creating this dish and delighting in the vibrant, aromatic flavors!