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Crunchy coriander and spring onion pancakes
Delicious crunchy coriander and spring onion pancakes perfect for dipping in the sauces of asian dishes and yummy on their own! Freezer and kidfriendly!
5
from
2
votes
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Course:
side dishes
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
10
Calories:
107
kcal
Author:
Kylie
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Ingredients
▢
2
cups
plain flour
▢
500
mls water
▢
1
cup
thinly chopped spring onions
▢
2
tbsps
chopped fresh coriander
▢
coconut oil for frying
▢
¼
teaspoon
chinese 5 spice
Instructions
Add the flour to a large bowl and pour in the water.
Whisk like crazy! You want it all combines and fairly loose.
Add the coriander and chopped spring onions and the chinese 5 spice.
Allow to rest for about 5 minutes while the frypan heats up.
Add two tablespoons coconut oil to a fry pan over medium/high heat.
Pour a ladle full of the mixture into the frypan and spread with a spatula.
Cook for 2 minutes each side or until golden.
Top up the oil as you need to.
Nutritional Information
Serving:
1
piece
|
Calories:
107
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
4
mg
|
Fiber:
1
g
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