I was really craving pancakes yesterday, but I didn’t feel like making a sweet recipe. This is what I came up with! The pancakes are crispy on the rims and tender in their centers. The paprika flavour of the pulled jackfruits is sweet and slightly spicy. Of course, the texture of this is quite incredible.
I added some mango salsa and cashew sour cream to make everything more festive! This dish is so tasty: all the flavours are there and all the textures too. They made me think of tostadas with a twist.
Here is what you need:
For the pulled jackfruit
- 1 can of young jackfruit in water, drained
- 4 tsp paprika powder
- 3 tsp maple syrup
- 3 tsp tamari sauce
- 2 tsp Worcestershire sauce
- 1/2 tsp sriracha sauce
- 4 tbs water
- 1/2 tsp corn starch
- 1/3 cup water
For the pancakes:
- 2 cups brown rice flour
- 1/4 cup tapioca starch
- 1/2 cup ground flax seeds
- 1 tsp salt
- 1 tsp rising powder
- 2 tsp turmeric
- 3 1/2 cups almond milk
For the mango salsa
- 2 ripe mangoes
- 1/2 cup raspberry
- 2 pinches of hot pepper flakes
- juice of 1/2 lime
For the cashew sour cream:
- 1/2 cup cashew, soaked for 1 hour and drained
- juice of 1/2 lime
- zest of 1/2 lime
- 2 tbs water
- salt and pepper to saste
- avocado slices
- cilantro or mint leaves
Here is what you do:
- Mix the paprika, maple syrup, tamari sauce, Worcestershire sauce, sriracha and water together in an air-tight container. Add the drained jackfruit and give a quick stir. Close the container, shake it to make sure every piece of jackfruit is well coated. Let sit in the fridge while you prepare the rest.
- In a large mixing bowl, mix all the dry ingredients for the pancakes. Add the milk one cup at a time until you get a smooth and thick batter.
- Place a non-stick pan on medium-high heat. Spread a small amount of coconut oil on the pan. Add 2 tbs of batter for each pancake. Let cook for a few minutes until the batter is set. Flip over and let cook for a few minutes more until golden on both sides.
- Once you are done with the pancakes, pour the jackfruit and its sauce in the pan. Let cook for a few minutes. Mix the cornstarch in the 1/4 cup of water. Once the jackfruit is tender, add the cornstarch water and mix well. Using a fork, mash the jackfruit until it is stringy. Give a quick mix and remove from the heat once the sauce has thickened up. Set aside
- Prepare the mango salsa by dicing the peeled mangoes. Add the raspberries, lime juice and red pepper flakes. Mix well and set aside.
- For the cashew sour cream, blend all the ingredients together until smooth.
- To serve, place a little bit of jackfruit on each pancake. Garnish with the salsa, avocado slices, cilantro and some cashew sour cream. Enjoy!
This is a really fin dish to eat with friends! It was really delicious, so you should give it a try! And they’re so cute! Let me know if you like it!
9 thoughts on “Pulled Jackfruit and Turmeric Tostadas”
Never heard of jackfruit. If ever I see a can during my shopping trips I’m going to pick one up and try it. It looks yummy!
I usually find mine at the Asian grocery store. Make sure you choose the young jackfruit in water or brine, and not jackfruit in syrup. They are quite different 🙂 Let me know if you get your hands on it!
I will. Thanks for the advice.
Had jackfruit a few times in Asia, really good!
I love using jackfruit! I’m actually using it tonight : ) Great pics!
What are you making with jackfruit? 🙂 and thank you!
Wow, this looks really good. I wouldn’t have thought to put raspberry in the salsa but now that I’m thinking about it, it sounds like a nice addition.
It really was 🙂