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You are here: Home / Lunch time ideas / Gluten-free Asian pancakes

Gluten-free Asian pancakes

19/09/2018 By Kate Crocker 5 Comments

Give the school lunchboxes a touch of pizzaz with these savoury gluten-free Asian pancakes

Gluten-free Asian pancakes on white platter with blue tablecloth background

asian-vegetable-pancakes-gluten-free-recipe.jpg

Gluten-free Asian pancakes

Kate Crocker
A savoury recipe ideal for light lunches
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Light lunch
Cuisine Asian
Servings 4 people

Equipment

  • Grater
  • Mixing bowl
  • Frypan
  • Mixing spoon

Ingredients
  

  • 300 g plain gluten-free flour (Orgran brand works well)
  • 15 g gluten-free baking powder
  • 1 pinch salt
  • 100 g grated carrot (approximately 1 large carrot)
  • 150 g bean shoots
  • 60 g finely chopped green beans
  • 25 g finely sliced spring onions
  • 1 handful chopped fresh coriander leaves
  • 7 g finely chopped fresh ginger
  • 3 eggs lightly beaten
  • 375 ml milk
  • oil for frying

Instructions
 

  • Put flour, baking powder and salt into large mixing bowl
  • Add vegetables, coriander and ginger
  • Add eggs and milk
  • Stir to combine
  • In a large, non-stick frypan, heat a generous amount of oil over medium heat
  • Spoon in batter to form pancakes that are approximately 10 centimetres in diameter and 2 centimetres thick
  • Allow to cook for approximately 12 minutes, or until golden brown and tops of pancakes are starting to set
  • Flip and cook on other side for 8 to 10 minutes, or until golden brown
  • Serve immediately as a light meal, or cold in lunchboxes

Notes

Serve with a gluten-free dipping sauce, for example, sweet chilli sauce, plum sauce or soy sauce. 
Keyword gluten-free, gluten-free kids, kids lunch, lunchbox, school lunch

It’s no secret that I’m lacking in Asian cooking skills. I love Asian food – especially because so much of it can be made gluten-free – but I just don’t have the right touch in the kitchen. Nevertheless, there are a few things that I can pull off. For example, these gluten-free Asian pancakes.

They make a great light meal and the leftovers are brilliant in the lunchboxes the next day. Best of all, there’s no limit to flavour combinations – just choose whatever veggies your family will eat, or whatever veggies will challenge their tastebuds – either way, they work really well. I decided to extend my family’s palates with fresh ginger and coriander, two of my favourite Asian flavours. I didn’t hold much hope that they’d eat them, but to my surprise, they tucked in, no problems!

You can also serve these pancakes with a dipping sauce, for example, sweet chilli sauce, plum sauce or soy sauce.

Looking for some other lunch ideas? Check out my eCookbook.

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Enjoy!

 

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Filed Under: Lunch time ideas

Comments

  1. Sue Najjarine says

    22/01/2019 at 9:49 pm

    What is a healthy alternative to white GF flour that tastes yummy for kids and school friendly?

    Reply
    • Kate Crocker says

      24/01/2019 at 6:49 am

      Hi Sue, you’ll see from my recipes that I like to use a combination of rice flour, sorghum flour and tapioca starch. It works really well and is basically tasteless.

      Reply
  2. anna says

    29/05/2019 at 3:15 am

    This looks great!  I will prepare it for my children……..Thanks for sharing

    Reply
  3. Don Schuldes says

    29/10/2019 at 5:35 am

    Can you make this with whole wheat flour and fry with no oil or use waffle iron?

    Reply
    • Kate Crocker says

      30/10/2019 at 1:50 pm

      Hi Don, yes you can, although try reducing the amount of liquid in the recipe. It’s trial and error to work out a good consistency for the batter. You can try using no oil or a waffle iron and see if you like the result. Or you can try a healthier oil, for example coconut oil. Good luck!

      Reply

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