Vegan Bánh Khọt (Vietnamese crispy mini-pancakes)
Our bánh khọt recipe is a vegan spin on the classic Vietnamese crispy mini-pancakes. With our oven-easy baked version, you won't even need a griddle pan!
Keywords
- Bánh Khọt
- vietnamese banh khot
- vietnamese pancakes
- mini pancakes
- savoury pancakes
- vegan banh khot
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Cooking tools:
- Kitchen scale
- Griddle
- Muffin tin
- Nonstick skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 50 g of Peeled Split Mung Beans (Mung Dal)
- 180 g of Rice Flour
- 40 g of Glutinous Rice Flour
- 1/2 tsp of Salt
- 1 tsp of Turmeric
- 150 mL of Canned Coconut Milk
- 150 mL of Water
- 2 Spring Onion Stalks
- 2 Garlic Cloves
- 1 Spring Onions Stalks
- 12 Cherry Tomatoes
- Vegetable Oil (for greasing) to taste
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