Mouthwatering Malaysian Brunch: Gluten-Free Coconut Lime Pancakes with Savory Shrimp Salsa

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1/2 cup coconut milk
• 1/2 cup almond milk
• 1 teaspoon baking powder
• 1 tablespoon granulated sugar
• Zest and juice of 1 lime
• 2 large eggs, separated
• 1/4 cup unsweetened shredded coconut
• 8 large shrimp, peeled and chopped
• 1/2 red bell pepper, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon fish sauce
• Salt and pepper, to taste
• Vegetable oil for frying

Instructions

1. In a large bowl, whisk together gluten free flour, baking powder, sugar, and lime zest. Gradually add coconut milk and almond milk, mixing until smooth. Stir in the lime juice and egg yolks. In another bowl, beat egg whites until stiff peaks form. Fold them into the pancake batter gently. Preheat a non stick griddle or skillet over medium heat. Lightly oil the surface. Pour 1/4 cup of batter for each pancake and cook until bubbles appear on the surface, then flip and cook until golden brown. Repeat with remaining batter. In a separate bowl, combine shrimp, bell pepper, cilantro, fish sauce, salt, and pepper. Toss well to mix and let it rest for 10 minutes. To serve, place two pancakes on each plate, top with the shrimp salsa, and enjoy!

Chef’s Insight

The combination of coconut and lime adds a unique twist to traditional pancakes. Don't skip on the zest for maximum flavor.

Notes

You can use any shredded coconut you prefer, whether sweetened or unsweetened.