Gluten Free Mushroom Chinese Pancakes
Credited to: Coeliac UK
Kcal: 286.0
Serves 4
20 mins prep
20 mins cooking time
Ingredients
Vegetables
- 1 tbsp sesame oil
- 250g Oyster mushrooms
- 400g Chinese leaf, shredded
- 1 tbs Tamari (Gluten Free Soy Sauce)
- 1 tsp Chinese Five Spice
Pancakes
- 60g gluten free plain flour
- ½ tsp xanthan gum
- 25g cornflour
- 100ml water
- 100ml milk
- 2 eggs
- Oil for frying
- Salt and pepper for seasoning
Hoi Sin Sauce
- 4 tbsp gluten free soy sauce
- 1 tbsp smooth peanut butter
- 2 tbsp molasses or soft brown sugar
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 tbsp sesame seed oil
- 1 tsp Sriracha or tabasco sauce
- pinch of white pepper to season
- Carrots, cucumber spring onion strips to serve
Method
For the pancakes
- Beat together all the ingredients in a large bowl until smooth
- Brush a shallow frying pan with a little oil and place on the hob over a medium heat. Add one tablespoon of the mixture into the pan. Spread out the mixture by tilting the pan until you have a paper thin pancake. Cook for one minute on each side, repeating until all the batter has been used.
For the sauce
- Combine all the sauce ingredients into a small saucepan, and bring to the boil. Lower the heat and simmer gently for five minutes until it thickens.
For the filling
- Heat the sesame oil in a large frying pan. Fry the oyster mushrooms and shredded Chinese cabbage for two minutes. Add the Chinese five spice and Tamari sauce and stir to combine flavours
- Serve the pancakes filled with the mushroom filling, carrot, cucumber, and Hoi Sin sauce.
Nutritional information per serving
Kcal
286
Fat
15g
Carbs
28g
Protein
11g
Fibre
4g
