Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45
Egg and Dairy Free Pancakes
Details
- Serving Size: 12
- Dairy-Free: True
- Weight Watchers: 2 Points
Cuisine
- morning meal
- brunch
- breakfast
Ingredients
- 1/2 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground flaxseed (sometimes called flaxseed meal)
- 1 c. almond milk
- 2 tbsp cooking oil
Instructions
In a small bowl, mix together ground flaxseed with 3 tbsp water.
Let stand for 2-3 minutes before using.
In another bowl, mix together flours, sugar, baking powder, baking soda and salt.
Add almond milk and cooking oil to flaxseed, then pour into the flour.
Mix well until there are few lumps left.
Heat a skillet over medium heat.
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