Thai Spice Pancakes

  • Here’s a zingy meal idea – a savoury pancake made with rice flour, and brimming with the flavours of Thailand. It’s a beautifully versatile recipe which can be customised with an array of different herbs, spices and flavours!
  • A great alternative to the usual lemon-and-sugar-style pancakes.
  • Try filling with braised tofu instead.
  • Makes about 8 pancakes.

Other Ingredients

  • Water
  • Pancake filling of your choice


  1. In a bowl, mix the flours, coriander, chilli flakes, galangal, lemon grass and garlic powders.
  2. Add the tin of coconut milk, the sesame oil and 300 ml of water.
  3. Place the mixture in a jug, cover and leave for at least 15 minutes.
  4. In a frying pan over a medium-to-high heat, melt a teaspoon of coconut oil.
  5. Pour in enough of the pancake mix to make a decent-sized pancake.
  6. Cook and flip over until both sides are nicely browned.
  7. Add the filling of your choice (here we’ve used stir-fried veg with cashews and soy sauce).
  8. Sprinkle with the chopped roasted peanuts.
  9. Serve while still hot!
Thai Spice Pancakes Thai Spice Pancakes