Gluten-Free Thai Shrimp Pancakes are savory pancakes with sweet succulent shrimp, ginger, scallions, chilis and a light and flavorful prik nam pla dipping sauce.
Savory Pancake Benefits
Thai shrimp pancakes are an explosion of flavor and textures in your mouth. With your first bite you are going to adore the zippy sour, sweet and savory taste of the Thai dipping sauce.
Then comes the aromatics and the crunchy texture of the shrimp. Followed by the sweetness of the corn and slight crunch of the outer gluten-free pancakes. Lastly, 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 Asian appetizer to a whole new level.
Egg Free Pancakes
I know you are going to ask, 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.
Corn in Pancakes?
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. If you have ever tried out air fryer Jiffy cornbread, you know the added texture and sweetness of the corn is everything. I thought to myself maybe I could combine both concepts to make Chinese Shrimp pancakes. This dish needed lightness and balance so of course that is Thai.
Light and Fluffy
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. They were light and fluffy and savory.
These 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 or try our tofu veggie pancakes.
Ingredients
We used one cup gluten-free all-purpose flour to one cup almond milk with a tablespoon of ground flaxseed for good measure. Then, we made it savory by adding fresh garlic, ginger, scallions, corn, salt and shrimp. It's a great gluten-free pancake base. If you are looking for another delicious Asian appetizer, be sure to try our gluten free General Tso's Baked Chicken Wings.
Thai Cuisine Flavors
Thai cuisine is based over the balance of sweet, salty, sour and hot.
- Sweet - I used brown sugar. It's probably something you have in your pantry. However, feel free to add the more traditional palm sugar.
- Salty - I used fish sauce. There is really no good substitution for this lovely fermented fish flavoring.
- Sour - I used fresh lime (but could use tamarind or even vinegar)
- Hot and Spicy - Of course, we used 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.
Thai Appetizer
These delicious Thai Shrimp pancakes can be made under 30 minutes. They, like our summer rolls are a delicious appetizer, lunch or a light dinner with a cucumber salad.
To make the pretty pancake design, I first make made a flat circle with the pancake mix. Then, I decorated with the cooked shrimp, chilis and green onions to make a cool design.
More Delicious Thai Recipe Ideas
Thai Firecracker Shrimp Party Appetizers
Prik Nam Pla - The Incredible Thai Table Condiment
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Gluten-Free Thai Shrimp Pancakes
Ingredients
Gluten-Free Thai Shrimp Pancakes
- 1 cup flour
(gluten free) - 1 cup water
- 1 tablespoon flax seeds
ground - 1 clove garlic finely chopped
- 2 teaspoon ginger
freshly grated (or ½ teaspoon ground) - ¾ cup corn
can use thawed frozen corn, fresh or even canned in a pinch - 2 green onions
chopped - salt and pepper
to taste (I used white pepper) - 3 tablespoon coconut oil
- 8 oz shrimp cocktail mini shrimps peeled and deveined
- ¼ cup chili
sliced chili to taste (I used a mild/medium hot red chili pepper )
Thai dipping Sauce
- 4 tablespoon lime juice
- 2 tablespoon fish sauce
gluten free brand - 2 tablespoon brown sugar splenda
(can use palm sugar or sugar alternative) - ½ Chili (Phrik)
½ medium chili chopped finely (optional or to taste) - 1 tablespoon cilantro (coriander) chopped
Instructions
- Make 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)
- In 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.
- Make 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. )
- In 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.
- Serve your delicious gluten-free thai pancakes with your thai dipping sauce and a light cucumber salad on the side. Enjoy!
sweetsimplestuff says
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 😉
bentodays says
Definitely eyeing the shrimp and chillis in these pancakes, and yes the dipping sauce is fabulous!
shashi @ http://runninsrilankan.com says
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!
Monica says
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!
Maureen | Orgasmic Chef says
You are the best mother! These Thai shrimp pancakes look so good and whether you use gluten free flour or not - absolutely spectacular food.
Tandy | Lavender and Lime says
hope your son enjoyed his hike. These look fantastic Bobbi 🙂
shenANNAgans says
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
Healthy World Cuisine says
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.
Dawn says
So creative BAM!!
Jeno says
Love reading about your son's adventure along with the wonderful recipe!
Healthy World Cuisine says
Thank you Jeno for stopping by, so glad we can keep in touch by instagram and facebook.
Eha says
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 🙂 !!
Healthy World Cuisine says
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 says
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 . . .
Healthy World Cuisine says
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!
nancyc says
I've never had anything like this–what a unique recipe!
kitchenriffs says
This dish is genius! Very creative, and very pretty. I love savory pancakes -- thanks so much for this terrific recipe!
nancyc says
This is so unique–I've never seen a recipe like this!
Hotly Spiced says
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
Healthy World Cuisine says
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
RubyDee says
Looks very delicious...loving the color and texture.