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Gluten-free Asian pancakes

Kate Crocker
A savoury recipe ideal for light lunches
Prep Time 10 mins
Cook Time 20 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