Name: Coconut Shrimp Pancakes with Fresh Herbs
Cook time: 40
Total time: 40
Yield: 4 servings
Ingredients: 1 cup chickpea flour; 1 (5.5-oz.) can unsweetened coconut milk; 3 large eggs; 1 tsp. kosher salt, divided; 3/4 tsp. ground turmeric, divided; 6 slices thick-cut bacon, cut into 1/4" pieces; 1 lb. small peeled and deveined shrimp; 1 bunch scallions, thinly sliced; 8 tsp. virgin coconut oil, divided; Mung bean sprouts, fresh herbs, such as cilantro, mint, and/or basil, chile oil (optional), and lime wedges (for serving)

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Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Who doesn’t love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions, and turmeric-spiced shrimp. Top it off with fresh herbs and crunchy mung beans and it’ll gain a permanent place in your weeknight rotation.

Recipe notes

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