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Gluten-Free Thai Shrimp Pancakes

January 20, 2015

Delightful gluten-free savoury pancakes with sweet succulent shrimp, ginger, scallions, chilis and a light and flavourful Thai Dipping sauce. 

GF Thai Shrimp Pancakes - Bam's Kitchen

Thai shrimp pancakes are an explosion of flavour and textures in your mouth. With your first bite you are going to adore the zippy sour, sweet and savoury taste of the Thai dipping sauce.  Then comes the aromatics and the crunchy texture of the shrimp, sweetness of the corn, slight crunch of the outer gluten-free pancakes and the soft and delicate interior of the pancake. I love the freshness of the spring onion and the heat of the chilis that brings this Thai Asian fusion food to a whole new level.

Gluten-Free Thai Shrimp Pancakes - Bam's Kitchen

I know you are going to ask, well BAM, what make you think up this dish? Well pure craziness is the answer!!! It all started out with me missing the Chinese pancakes that are made with eggs as you know and shrimp, seafood and spring onions. I can't have eggs. So, then I started thinking about how I miss pancakes and when I was little my mom used to put corn in the mix.

Gluten-Free Thai Shrimp Pancakes - Bam's

I know you are looking at me now like I have 3 eyes but you have to trust me you are going to love that crunch and extra sweetness. I thought to myself maybe I could combine both concepts to make Chinese Shrimp pancakes but was not overwhelmed with the results of adding soya sauce or rich oyster sauce to such a light and refreshing dish. This dish needed lightness and balance so of course that is Thai.

IGluten-Free Thai Shrimp Pancakes - Bam's Kitchen

I could not be more pleased with the results. I only used a smidgen of coconut oil in a non-stick skillet to cook the pancakes and they were light and fluffy and savoury. My Thai Shrimp pancakes are happily gluten-free, dairy-free, egg free and delicious. You could easily pass on the shrimp and just add more veggies for a delightful vegan version of this easy dish.

I used a very modified version of good ole MOMables Gluten free pancakes  and used one cup gluten-free all-purpose flour to one cup almond milk with a tablespoon of ground flaxseed for good measure and then made it savoury by adding fresh garlic, ginger, scallions, corn, salt and shrimp. Great gluten-free pancake base, thanks Momables!

Gluten-Free Thai Shrimp Pancakes - Bam's Kitchen

Thai dipping sauce is something you can find everywhere in Thailand. My boys love it so much they could do shots of it straight up. However it is much better over a Thai shrimp pancake, Shrimp Bundles or as a sauce for my Tropical Thai Swordfish . Thai cuisine is based over the balance of sweet, salty, sour and hot. For the sweet, I used brown sugar as I figured that is something you probably have in your pantry but can also use more traditional palm sugar. For the salty, I used fish sauce and there is really no substitution for this lovely fermented fish flavouring. For the sour, I used fresh lime (but could use tamarind or even vinegar) For the hot and spicy of course it includes fresh chili peppers. (You can omit or just use a very scant amount to suite your liking.) Some fresh cilantro to give it a fresh taste and you are in business.

Gluten-Free Thai Shrimp Pancakes - Bam's Kitchen

This weekend I have one son extreme hiking on a 3 day adventure up the highest peak in Lantau Island. He is my super healthy kid who trail runs every day, loves fruits, veggies, but also a super big eater.  He had to carry his tent, water supplies, camping gear and all of his food in a hiking back pack for 3 days. I don't know how he is doing as he is my son who could literally eat an entire hiking back pack of food in less than 45 minutes. I contemplate on that for a little bit with a little smile on my face while he is probably eating congee, survival grubs and power bars as I drizzle down the last little bit of sauce on my Thai Shrimp pancakes. Now as fun as that whole camping thing under the stars sounds, where would I be able to plug in my curling iron?!?!

These delicious Thai Shrimp pancakes can be made under 30 minutes and are a delicious appetizer, lunch or a light dinner with a cucumber salad. I made the pancake mix and added the aromatics and corn and then took a spoon and made a flat circle and then decorated with my cooked shrimp, chilis and green onions to make a cool design.

Have fun in your kitchen and wishing you a super week!



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Gluten-Free Thai Shrimp Pancakes

By HWC Magazine  , , , , , , ,   

January 20, 2015

Delightful gluten free savoury pancakes with sweet succulent shrimp, ginger, scallions, chilis and a light and flavourful Thai Dipping sauce.

  • Cook: 30 mins
  • Yields: 4 Adults or 1 Hungry Teenager


Gluten-Free Thai Shrimp Pancakes

flour (gluten free) - 1 cup

water - 1 cup

flax seeds - 1 tablespoon- ground

garlic - 1 crushed and finely chopped

ginger - 2 teaspoons freshly grated (or 1/2 teaspoon ground)

corn - 3/4 cup

green onions - 2 stalks chopped

salt and pepper - to taste (I used white pepper)

coconut oil - 3 tablespoons (for frying shrimp and cooking pancakes)

shrimp - 8 ounce package of cocktail mini shrimps peeled and deveined

chili - 1/4 cup sliced chili to taste (I used a mild/medium hot red chili pepper )

Thai dipping Sauce

lime juice - 4 tablespoons or to taste

fish sauce - 2 tablespoons or to taste (Gluten free brand)

brown sugar - 2 tablespoons (can use palm sugar or sugar alternative)

Chili (Phrik) - 1/2 medium chili chopped finely (optional or to taste)

cilantro (coriander) - 1 tablespoon finely chopped


1Make the pancake batter. Add flour, water and ground flax seed in a  medium bowl and stir until no lumps and ingredients are incorporated. Add in garlic, ginger, green onions and salt into gluten free pancake mix and stir. Set aside. (The mixture will be very thick and this is perfect)

2In a little frying pan add 1 tablespoon of coconut oil and add shrimp and cook until pink. Season with a little salt and white pepper and set aside. Slice red chili or if want mild chop a little red bell pepper for colour and set aside.

3Make the Thai Dipping sauce: In a small bowl combine lime juice, fish sauce, brown sugar or sugar alternative, chili and cilantro and mix until the sugar is dissolved. (Taste and adjust sauce so that it has a nice balance in sour, sweet, salty and heat. If you like it more sweet, add more sugar. If you like it more sour, add more lime. If you like it more salty, add more fish sauce. If you like it mild and not hot , then do not add the chili or just add a very tiny amount. )

4In a frying pan heat up your coconut oil until medium heat. Add a heaping tablespoon of your savoury pancake mix and flatten into a circle with the back of your spoon. Artfully arrange the shrimp and chili on top of each pancake. Cook for about 2 minutes on each side until slightly golden brown on the outside and tender on the inside. Repeat for the rest of the pancakes. This recipe made about 8 medium sized pancakes.

5Serve your delicious gluten-free thai pancakes with your thai dipping sauce and a light cucumber salad on the side. Enjoy!

  • Looks very delicious…loving the color and texture.

  • Hotly Spiced

    I’m sure your super-fit son is going to return minus a few kilos. Your prawn pancakes look so good and they have so much colour. What a great snack. I can see these being a really good appetiser. I have been visiting your blog and trying to leave comments but when I hit ‘post comment’ it says ‘submitting’ but then nothing happens. I’m trying again today and hoping the glitch has been sorted. Am going to make your pumpkin dairy-free pasta one night this week xx

    • Bams Kitchen

      Dear Charlie, you cannot believe it but on the next day after my son returned from his trip he ate 4 full lunches including breakfast and dinner and snacks. Thanks for being patient and I do not know why you are having issues leaving a comment but will certainly look into this. Is anyone else having problem leaving a comment? Charlie, can you please send me a screen shot of the error you are seeing? Thanks so much. Take Care, BAM

  • This is so unique–I’ve never seen a recipe like this!

  • kitchenriffs

    This dish is genius! Very creative, and very pretty. I love savory pancakes — thanks so much for this terrific recipe!

  • I’ve never had anything like this–what a unique recipe!

  • Eha

    Hugely appetizing! Beautiful to look at! ‘Gluten-free’ does not enter my world as one person or fewer in every hundred who needs this kind of ‘choice’ in ingredients is just too tiny for general recipe selection 🙂 ! Why should the rest of the world change . . . ? Especially if the change could lead to so many other health problems . . .? Well, normal flour can be used 🙂 !!

    • Bams Kitchen

      Hello Eha, thanks for stopping by. I cannot eat gluten, eggs or dairy as it makes me very ill. However, you can easily change up with regular old flour in a heart beat. It is way easier cooking regular old pancakes then GF/egg free/dairy free pancakes so I don’t think anyone will need a recipe for that.

      • Eha

        Darling Bobbi: did not realize you yourself were involved! Sorry! It’s just that I am studying this at two US unis at the moment and being gluten-free is more than being ‘complicated ‘ in cooking – so many foods necessary to good health simply are not there in a G-free diet!!! And so many people say they are gluten-intolerant when they simply think they are!!!! For some it seems to be ‘almost fashionable’!! hugs . . .

        • Bams Kitchen

          No worries Eha…I know there are a lot of people out there who go on fad diets just to be in the “in” crowd. I never had an issue when I was living in Japan as all I ate was fish, rice and vegetables. However, now living in HK my diet expanded and so did my dietary issues. I really do need to be careful as I can be sick for days if not careful and follow my doctor recommendations. However, one thing I am now very good at now is cooking for family and friends with lots of different dietary issues without comprising on taste, falvor or texture. I always love a good challenge. Wishing you a super weekend!

  • Love reading about your son’s adventure along with the wonderful recipe!

    • Bams Kitchen

      Thank you Jeno for stopping by, so glad we can keep in touch by instagram and facebook.

  • So creative BAM!!

  • Dang BAM!!! These look super amazing. When I was in Singapore, one of the breakfast had mini egg pancakes, they would have been perfect with the toppers you have included. I am going to get my creative on the weekend and make these for sure. Something tells me the savory GF pancake is a lot healthier for me anyways. Hope you are well lovely lady! Happy hellos from Aus. Cheers, Anna

    • Bams Kitchen

      Thank you Anna! Get your groove on this weekend and have some fun with making your own savory pancakes. toppings. You know I was thinking that a spring version with asparagus, fresh peas and artichokes would be really good too- now just have to brainstorm on a sauce.

  • hope your son enjoyed his hike. These look fantastic Bobbi 🙂

  • You are the best mother! These Thai shrimp pancakes look so good and whether you use gluten free flour or not – absolutely spectacular food.

  • Oh my goodness, BAM – these pancakes are gorgeous! How often do you say that about pancakes?! : ) Honestly, I love the look, flavor and texture you described. You are so creative. I made some fresh corn fritters this past summer and they were so good. Expanding that idea and adding the shrimp, aromatics (not to mention the dipping sauce) sounds amazing. My mother makes a delicious oyster pancake that we dip in fish sauce. This reminds me of that but with more going on. Lovely!

  • shashi @

    Wow I don’t think I’ve ever seen pancakes like these! What a fantastic idea to add shrimp right into the pancake batter – and that too – it’s gluten free!!! I love shrimp and with those spices – these pancakes must have been wonderful!
    I hope your son is able to ration out his food supply – and hope you don’t worry too much while he is out hiking this weekend!

  • Definitely eyeing the shrimp and chillis in these pancakes, and yes the dipping sauce is fabulous!

  • I think you made you made the right decision … stay home and enjoy those pancakes! As for the curling iron … there are no curling irons in camping … let your hair go au naturale or as my Son #3 says … the crazy woman look! Oh, you should probably make your son some pancakes when he gets home 😉

  • Wow, these look amazing. I love thai food and shrimp, so I will definitely have to try out this recipe.

  • These pancakes look amazing! All those fresh ingredients and gluten-free too?! Get in my belly! 🙂

  • These loo super delicious! I love Thai food and I love shrimp so I have no doubt I’d love these.

  • caileejoy

    This looks so good!! look at you go!! seriously, I wish my “craziness” would create a recipe as delicious as this!! YUM!

  • I love, love shrimps! This is such a great idea Bobbi! You’ve inspired me!

  • I don’t do savoury anything much, but I do love savoury pancakes! I am sure your shrimp version would be as delicious (if not more so) as it looks my friend 😀
    So classy for brunch!

    Choc Chip Uru

  • Geez Louise, these look fantastic & of course your description makes my mouth water. What a really different, creative idea. You need to give yourself a gold star. I’m glad you included the recipe for the dipping sauce since that seems to be the so-called icing on the cake.
    As for camping, well I think I’m with you. My idea of camping is having to stay at a Holiday Inn off a highway. Did enough tent camping when I was a kid to last this lifetime.

    • Bams Kitchen

      Hi there Diane! You are so sweet. I am sure everything has been done at least once in the culinary world somewhere/ someplace. However, it is quite a fun dish and I really have not seen anything real similar to in any of the culinary books I have, unless you count this as a kicked up Blini. As for that whole camping thing, there are wild boar and snakes and other scary stuff here in Hong Kong. Ah no thanks, and have I mentioned the size of the spiders here…!?!?!

  • I am absolutely starving right now. These look fantastic!!!! I love everything about them – sour, salty, spicy and sweet. They would make my mouth sing. I have no doubt my Mr. N would LOVE these too. They are right up his alley.

    • Bams Kitchen

      Hello Kristy, I also love that sour, salty, sweet and spicy. It just ticks all the boxes. I just made a different type of pancake tonight using the same concept but with tex mex ingredients and toppings. It was a big family hit too!

  • Hi Bobbi,
    I’m still away but putting some time in at work and blogging so thought I’d take the opportunity to catch up with my visits! These are absolutely fantastic and you know I’m a shrimp addict! Only a true shrimp lover could create something so perfect – fabulous job, talented friend!
    Can hardly wait to chat when I get back. Take good care! Sharing all over 🙂

    • Bams Kitchen

      Robyn, I hope your at least your getting free Wifi at the tiki bar…on the beach…How are your surf moves coming along? Thanks so much for your kind comment. I thought of you while I was making this dish and I thought maybe I should be adding more shrimp!!! Looking forward to catching up upon your return. Take Care, BAM

  • These are gorgeous! I have never enjoyed a savory pancake before because I’ve never come across such fabulous flavours and colours in a pancake. Your family is so lucky to be sampling such amazing food everyday. It is lovely to e-meet you again (on a larger screen). Time for me to grab dinner now..these have made me hungry as ever:-)

    • Bams Kitchen

      Thanks so much for your kind comment. After we finish dinner, we will be on over to your place for dessert. The best desserts ever! Take Care, BAM

  • Love the Thai flavors in this dish. They are my favorite!

  • It reminds me of the Japanese okonomiyaki but this one have some zing on it. Love to make this recipe.

  • How about you move back to the States and become my personal chef? Only half kidding, lol. This is the prettiest pancake if I ever saw one!

  • Wow. simply damn delicious,
    we used to called this as bakwan udang here in Indonesia, still served it with chili sambal even the pancake itself contain chili, lol

  • Hi Bobbi, I love any type of pancake, but this shrimp version just look so yummy! I love the way you make it as a mini size. The Thai seasoning goes great with the pancakes and their texture is so moist and tender! It’ll be such a great dish for a weekend brunch.

  • these look scrumptious! I adore prawns and pancakes – this dish has my name on it.

    • Bams Kitchen

      Thank you, these are a really fun and delicious idea for an appetizer. Friends and family just love eating them fresh hot off the griddle.

  • Hi there! Hope you had a nice weekend… Your recipe is a great idea and will definitely try it since the last few moths I follow a gluten-free diet.

  • This looks fantastic and I am sure it tastes as good as it looks.

    • HWC Magazine

      Thank you Gerlinde! This is one of those meal ideas when you have a craving and you explore the refrigerator and pantry for inspiration. We hope you are having a lovely visit back home.

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