Savory Asian Pancake with Cucumber Sesame Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 6 ppl
 
Ingredients
Pancakes:
  • 1¼ c Chickpea Flour
  • 1¼ c Water
  • ¼ c Extra Virgin Coconut Oil (plus more for the pan)
  • 1 c Cooked Millet (about ½ c raw - soak overnight (8 hrs), rinse and cook in enough water to cover it and a lid on top)
  • 2 Tbsp Turmeric, fresh, minced (1 Tbsp if using dried)
  • 2 Tbsp Ginger, minced
  • 2 Garlic cloves, minced
  • 1 bunch Green Onions, sliced
  • ½ bunch Cilantro, roughly chopped (use the stems and some leaves for the pancake and the rest for the salad below)
  • 1 c Carrot, grated
  • 1 Tbsp Toasted Sesame Oil
  • 2 Tbsp Tamari (or coconut aminos)
  • Several grinds of Black Pepper (to enhance turmeric absorption)
  • Sea(weed) Salt to taste
Salad:
  • ½ Cucumber, diced or cut however you like
  • 5 Radishes, sliced
  • ½ bunch Cilantro (the leafier half, save the stems for the pancake)
  • ¼ Red Onion, sliced very thin
  • 2 Tbsp Black Sesame Seeds
  • 2 Tbsp Hemp Hearts
Dressing:
  • 3 Tbsp Lime Juice and Zest
  • 2 Tbsp Tamari (or coconut aminos)
  • 1 tsp Toasted Sesame Oil
  • ½ Garlic clove, minced (optional)
  • Sliced Chili Peppers are optional too.
Instructions
For the Pancakes:
  1. Mix the chickpea flour, water and oil together well and let sit for a minimum of 30 minutes (much longer is totally fine too).
  2. Add the rest of the pancake ingredients and mix until well combined.
  3. Preheat your pan to medium-medium/low
  4. Add a ½ tsp of coconut oil and spread it around
  5. Ladle the pancake batter into the pan and spread it around to distribute it semi-evenly
  6. Flip after about 8 minutes (sooner if you have a hotter stove)
  7. Cook on the other side until the pancake sets
  8. Serve right away with salad or lay out on a baking sheet if you're serving a crowd so that you can throw them all into the oven to have them warm up all at once.
For the Salad:
  1. Toss all ingredients together with the dressing and top the pancakes with it.
For the Dressing:
  1. Mix all ingredients together and toss with the salad ingredients.
  2. Make a little extra if you want to have some 'sauce' or 'dip for your pancake
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/savory-asian-pancake-with-cucumber-sesame-salad/