Step 1

Begin by preparing the pancake batter.

Step 2

Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.

Step 3

Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.

Step 4

Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.

Step 5

Put the herbs in another bowl and have your sprouts ready along with the mushrooms.

Step 6

Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.

Step 7

Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.

Step 8

Sprinkle some sauce over top and fold the pancake.

Step 9

Drizzle with more sauce and there you go.