• 1/2 cup cassava flour
  • 2tbsp arrowroot 
  • 1/4 cup water
  • 1/4 cup coconut milk
  • 2 tbsp butter
  • 2 eggs

I haven’t had these for about ten years, since going gf and processed foods free. They’re great with pork, chicken, duck, which I usually slow cook, and then these pancakes (& the sauce – to come!) along side my veggie chopping are my only dinner prep.

Simply mix all ingredients smooth and using more butter melted in a pan, cook like thin pancakes swirling each out as wide and thin as possible each time and flipping gently to cook each side. They keep warm atop each other until finished too.

Stay tuned for hoisin sauce from scratch recipe coming soon (as soon as my experiments are successful 😜)

Chinese pancakes
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Chinese pancakes
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