You could also fill these pancakes with extra vegetables, or use normal salt if you purer instead of soya. Soya just really added a bit of oomph to the taste puds.
Because the recipe is eggless, I’m using tapioca flour to make it together. Just make sure you let it cook long enough on the pan , so it wouldn’t stay too sticky. Recipe makes about 4 large pancakes and one pancakes is about 110 calories. So for larges quantities just double the recipe.
Ingredients (4 pancakes)
1/2 cup ground almond
1/2 cup tapioca flour
1 cup of coconut milk
1/2 tsp chili powder
1/4 turmeric powder
1/2 red onion
Handful of coriander
1/2 inch ginger chopped or 1 tbs of smashed ginger
1 teaspoon of gf soya
Black pepper and you can also add some sea salt.
Mix everything together in the bowl.
Add some coconut oil to your pan if you desire and use about 1/4 of cup of the batter on pan. Cook each side about 3-5 minutes on medium heat, until edges are nice and crispy.
Serve with salad or extra sauces. I made some cucumber tartar for the side.