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Blog Revisited: Nicky Halliday's 'Mood Boosting Pancakes'

Nicky Halliday Food
  • Blog Revisited: Nicky Halliday's 'Mood Boosting Pancakes'

Vietnamese Pancakes With Curried Crispy Tofu & Chilli Almond Dipping Sauce

By former Head Chef of The Hopsack Deli and Kitchen, Nicky Halliday, 2008.

This colourful, mouthwatering dish has many nutritional benefits:

- It is high in fibre, good fats, antioxidants & anti-inflammatories.

- Tofu, almonds & eggs are all high in tryptophan, an essential amino acid, which can help lift your mood, reduce anxiety and aid sleep.

- The brown rice flour helps the tryptophan to be absorbed. 

 

Ingredients

  • You’ll need a frying pan, whisk and some large bowls.
  • ​Takes 30-45 mins to prepare.
  • Serves 4 (appx. 8 pancakes).

Chilli Almond Dipping Sauce

  • 125g The Hopsack Almond Butter - alternatively use 125g almond butter combined with 2 tbs tamari
  • 20g ginger
  • 1 clove garlic, peeled and roughly chopped
  • 1 small red chilli
  • 1 tbs maple syrup
  • Juice of 1 small lime
  • 1 tbs water                                                                                                                                                                                   

 Vegetables

  • 1 carrot, peeled
  • ​4 spring onions 
  • ​½ red pepper
  • ½ yellow pepper
  • 20g coriander
  • 20g basil (Thai if available)
  • ​20g mint

Crispy tofu

Pancakes

  • 200g brown rice flour
  • ​2 eggs
  • ½ tsp salt
  • 1 tsp ground turmeric
  • 1 tin coconut milk
  • ​1 tsp Coconut oil

Method

 

Chilli Almond Dipping Sauce

  • Blend all ingredients in a blender until smooth and set aside.

Vegetables

  • Julienne the vegetables, pick the herb leaves and set aside.

Pancake

1. Put the flour, egg, salt & turmeric in to a bowl.
2. Slowly add the coconut milk, whisking to avoid lumps.
3. Heat a small frying pan on medium-high heat and add the coconut oil.
4. Pour in enough of the batter in to thinly coat the bottom of the pan.
5. Flip the pancake after about 2-3 minutes.
6. Cook for a further minute, then slide out of the pan.
7. Set aside and repeat until all the batter is used up (appx. 8-10 pancakes).

Crispy Tofu

1. Cut the tofu into 8 long pieces.
2. Mix the dry ingredients together, then roll the tofu in the flour mix to coat.
3. Heat the coconut oil in a frying pan and fry the tofu on medium heat until crispy (appx. 5 mins) turning halfway through.

To serve

Add one piece of the crispy tofu, some vegetables and herbs to each pancake.
Roll and dip in the sauce… yum!!!

October Monthly Special Offer soon to end Biona Coconut Oil and Biona Coconut Milk




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