Golden Goddess rice flour pancakes with crudités

Scroll naar beneden voor Nederlands recept.

imageI like yellow. Don’t you? It’s just such a sunny and uplifting colour and I wear different shades of it often. Especially when I need to lift my spirits. And if wearing yellow makes you happy, imagine what would happen when eating it! So in my never ending hunt for food inspiration I started searching for yellow foods.

There are’nt that many natural yellow foods around I can tell you. There’s corn and polenta, yellow zucchini or tomatoes, zucchini flowers and yellow bell peppers. But that is basically it. However there is one spice around that instantly turns everything it comes into contact with into a vibrant yellow hue. And next to its “happy go lucky” color it is also credited with an endless list of health benefits. This wonder spice goes by many names. Haldi, halada, Indian saffron, kurkuma, turmeric. Or my absolute favorite ” Golden Goddess”. Whichever name you call it know that you are in the vecinity of the Mother of all superfoods. Turmeric was a superfood long before the hype took hold and it has been revered in Ayurveda for centuries. It is used both as a medicine as well as a cooking spice and it is a real game changer in your kitchen pantry.

imageSome have said to me that they find it has no flavor to speak off. If this is also your experience I am afraid you have not yet tasted real turmeric or your powder may have become stale from too many storage months. The real deal has a distinct taste that I cannot compare to anything else. It is slightly bitter and astringent and a bit musky perhaps. Like slightly moist dirt right after a tropical rainstorm. But this is as far as any description of it goes.

In Ayurveda it is used to treat anything from inflammations to headaches, cuts or colds, to more serious diseases like diabetes and cancer. It is great for Pitta because of the balancing bitter and astringent tastes but is considered healthy for all three Ayurvedic doshic types.

imageOf course turmeric is a common ingredient in all kinds of curries. But if you want to use it in a different way try these delicious and glutenfree pancakes. The recipe is based on the Vietnamese Bành Xèo pancakes that are usually served with a filling of bean sprouts and prawns. But for a visually stunning vegetarian meal I served mine with a big platter full of colourfull veggies. Add a sweet and sour tamari soy and honey sauce and you have summer on a plate. Enjoy!

Golden Goddess pancakes

Based on a Ottolenghi recipe

For 4


  • 200 grams rice flour
  • 1 egg
  • 1/2 teaspoon himalaya salt
  • 1 teaspoon turmeric powder
  • 400 ml coconut milk
  • green part of 1 spring onion in thin rings
  • 1/2 a small green chillie, seeds removed and diced really finely (omit in case of a Pitta imbalance)
  • ghee for frying


  • 1 red bell pepper in thin strips
  • 1/4 small white cabbage fineley shredded
  • 1/2 a small cucumber, seeds removed in thin strips
  • 1 medium carrot in thin strips
  • small handful of bean sprouts
  • small bunch of enoki mushrooms

Dipping sauce

  • 4 tablespoons tamari or soy sauce
  • 1 tablespoon coconut blossom sugar
  • juice of 1 lime
  • small piece of freshly grated ginger
  • 1/2 a very fineley chopped garlic clove (omit in case of a Pitta imbalance)
  • 1 teaspoon brown rice vinegar
  • finely chopped soft inside of half a lemon grass stalk (remove the tougher outer leaves of the stalk)
  • white part of a small spring onion in thin rings
  • half a red chillie in thin rings (omit in case of a Pitta imbalance)

Put all the ingredients for the pancakes, except the spring onion, chopped green chillie and ghee, in a medium sized food processor and process to a batter of medium thick consistency. Alternatively put the ingredients in a big metal bowl and whisk really well with a hand whisk making sure the batter is lump free. Mix in the spring onion and green chillie at the end by hand.

Melt 1/2 a teaspoon of ghee in a 20 cm non stick frying pan on medium high heat. Add about 1 soup ladle full of the batter to the pan and swirl the pan to cover the bottom. Leave for about a minute or 2 to 3 until the top of the pancake is firm and the bottom has started to slightly color. Turn around and fry for another minute or 2. Remove from the pan onto a plate and keep warm under aluminium foil while frying the rest of the pancakes. Add a bit more ghee to the pan inbetween the frying.

Make the dipping sauce by mixing all the sauce ingredients in a small bowl. Whisk well until all the sugar is dissolved. Put the sauce in the middle of a big serving platter and arrange the crudités around it. Serve with the warm pancakes.

Nederlands recept

Golden Goddess

Gebaseerd op een Ottolenghi recept

Voor 4 personen


  • 200 gram volkoren rijstmeel
  • 1 ei
  • 1/2 theelepel himalayazout
  • 1 theelepel kurkumapoeder
  • 400 ml kokosmelk
  • groen deel van 1 lenteui in hele dunne ringen
  • 1/2 kleine groene chillie, zaden verwijderd en heel fijn gehakt (laat weg bij een Pitta disbalance)
  • ghee for frying


  • 1 rode paprika in dunne reepjes
  • 1/4 kleine witte kool in dunne slierten
  • 1/2 kleine komkommer, zaadlijst verwijderd in dunne reepjes
  • 1 medium wortel in dunne reepjes
  • kleine handvol taugé
  • klein bosje enokichampignons


  • 4 eetlepels tamari of sojasaus
  • 1 eetlepel kokosbloesemsuiker
  • sap van 1 limoen
  • klein stukje versgeraspte gember
  • 1/2 fijngehakte knoflookteen (laat weg in het geval van Pitta disbalans)
  • 1 theelepel bruine rijstazijn
  • fijngehakt centrum van een citroengras stengel (verwijder de buitenste taaie bladeren)
  • wit deel van 1 lenteui in dunne ringen
  • 1/2 rode chillie in dunne ringen (laat weg in het geval van Pitta disbalans)

Doe alle ingrediënten voor de pannenkoeken, behalve de lenteui, groene chillie en ghee, in a medium keukenmachine en meng tot een medium dik beslag. Heb je geen keukenmachine meng het beslag dan in een metalen kom met een garde. Klop goed om klonten te voorkomen. Meng op het laatst de lenteui en groene chillie met de hand door het beslag.

Smelt 1/2 theelepel ghee op middelhoog vuur in een koekenpan van ongeveer 20 cm in doorsnee. Schep er een soepopscheplepel beslag in en verspreid het beslag over de bodem van de pan. Laat ongeveer een minuut of 2 tot 3 bakken tot de bodem van de pannenkoek net goudbruin begint te worden en de bovenkant stevig is. Draai om en bak nog een minuut of 2. Verwijder van de pan en leg op een bord. Hou pannenkoeken onder aluminiumfolie warm terwijl je de rest van de pannenkoeken bakt. Voeg zo nodig tussendoor wat extra ghee toe aan de pan.

Maak de dipsaus door alle ingrediënten in een kommetje goed te mengen. Klop tot alle suiker is opgelost. Doe het kommetje op een grote serveerschaal en drapeer de crudités eromheen. Serveer met de warme pannenkoeken.



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