Instructions:
- Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sriracha sauce, cornstarch, and water. Set this sauce aside.
- Prepare the Pancake Batter:
- In a large mixing bowl, combine the all-purpose flour, rice flour, water, coconut milk, salt, and sugar. Mix until you have a smooth batter.
- Add in the chopped Thai basil leaves, diced bell peppers, diced onions, minced garlic, and chopped Thai red chilies. Stir to incorporate the ingredients evenly.
- Cook the Pancakes:
- Heat a non-stick skillet or frying pan over medium heat and add a little vegetable oil to coat the bottom.
- Pour a ladleful of the pancake batter onto the skillet, spreading it out to form a thin pancake. You can adjust the size of the pancake to your preference.
- Cook the pancake for 3-4 minutes on one side until it’s golden brown and crispy.
- Flip the pancake and cook for an additional 2-3 minutes on the other side until cooked through.
- Remove the pancake from the skillet and place it on a plate. Repeat this process with the remaining batter, adding more oil to the skillet as needed.
- Serve:
- Once all the pancakes are cooked, cut them into wedges or squares.
- Drizzle the prepared sauce over the pancakes or serve it on the side as a dipping sauce.
- Garnish with extra Thai basil leaves, if desired.
Enjoy your vegan Thai basil pancakes as a savory and aromatic treat! These pancakes are perfect for a light lunch, appetizer, or snack. Adjust the spiciness to your liking by adding more or fewer Thai chilies.
