🌿 Vegan Thai Basil Pancakes

Ingredients

For the pancakes:

  • 1 cup all-purpose flour
  • ½ cup rice flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsweetened plant-based milk
  • ½ cup water
  • 1 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1–2 cloves garlic, minced
  • ½ cup Thai basil leaves, finely chopped
  • 2 green onions, sliced
  • ½ small red chili, finely chopped (optional)
  • 1 tbsp vegetable oil, for cooking

For a simple dipping sauce:

  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp maple syrup or sugar
  • ½ tsp sesame oil
  • 1 small red chili, finely sliced
  • 1 tbsp chopped Thai basil

Instructions

  1. Make the batter: In a large bowl, whisk together flour, rice flour, cornstarch, baking powder, and salt.
  2. Add plant milk, water, soy sauce, and sesame oil. Whisk until you have a smooth, pourable batter.
  3. Add the flavor: Stir in garlic, Thai basil, green onions, and chili.
  4. Cook: Heat a nonstick skillet over medium heat and lightly brush with oil. Pour about ¼ cup of batter into the pan and spread into a thin pancake.
  5. Cook for 2–3 minutes until the bottom is golden and crisp. Flip and cook another 1–2 minutes.
  6. Repeat with the remaining batter, adding a little oil as needed.
  7. Make the sauce: Mix soy sauce, lime juice, maple syrup, sesame oil, chili, and Thai basil in a small bowl.
  8. Serve: Cut the pancakes into wedges and serve hot with the dipping sauce.