How to make the Tongan pancake ( la’i keke vai)

coconut cream

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and adds nuttiness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Add 3 cups of flour to a mixing bowl.

Add 1/2 cup of sugar to the flour and mix well.

Gradually add 2 cups of water, mixing until the batter is smooth and runny but not too runny.

Heat a frying pan and add vegetable oil or canola oil.

Once the oil is hot and bubbling, pour in 1/2 cup of batter for each pancake.

Cook until the edges start to bubble and then flip to cook the other side until brown.

Remove pancakes and place on a paper towel to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens