I do love the crispy Vietnamese filled pancakes known as Bang Xeo. BUT I’m low carbing due to type II diabetes.
The pancakes seem eggy, but in fact, they’re made of high-carb rice flour. That gave me the idea that there might be some way that I can add eggs (egg foo yung-ish) and cut down on the rice flour and still come out with something resembling the original dish?
Maybe in addition to adding an egg, I could substitute almond flour or coconut flour for the rice flour?
Has anyone tinkered with this recipe?
Dang- can’t edit the title. You know what I mean…