Thai Peanut Pancakes

Steps

1. Prep pancakes Preheat oven to 210°C. Whisk eggs, egg whites, a pinch of salt and water measure in a bowl. Slowly whisk spiced chickpea flour into egg mixture, until all the liquid is incorporated, and mix is smooth. Allow to rest for 5 minutes.
2. Roast kumara Cut kumara into wedges. Toss with honey on a lined oven tray with a drizzle of oil and season. Bake for 18-20 minutes, until golden and tender. Heat a drizzle of oil in a non-stick fry-pan on medium-high heat. Whisk pancake mixture again.
3. Cook pancakes Measure out 1/4 cup of pancake mixture, pour into pan and swirl pan around so the mixture spreads out evenly. Cook for 1 minute, flip and cook for a further 15 seconds, until just cooked through. Set aside on a plate and repeat with remaining mixture.
4. Make salad Thinly slice bok choy, grate carrot and roughly chop lettuce. Toss in a bowl with mung bean sprouts, peanuts, Thai dressing and season to taste just before serving. Cut lime into wedges.
5. Serve pancakes filled with kumara and salad. Top with coriander, lime mayo and extra salad on the side. Squeeze lime over to serve.