Give the school lunchboxes a touch of pizzaz with these savoury gluten-free Asian pancakes
Gluten-free Asian pancakes
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
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.
Click through for a conversion chart.
Enjoy!
What is a healthy alternative to white GF flour that tastes yummy for kids and school friendly?
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.
This looks great! I will prepare it for my children……..Thanks for sharing
Can you make this with whole wheat flour and fry with no oil or use waffle iron?
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!