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!
Maggie | Omnivore's Cookbook says
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.
dedy oktavianus pardede says
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
All that's Jas says
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!
Raymund says
It reminds me of the Japanese okonomiyaki but this one have some zing on it. Love to make this recipe.
Ashley @ Wishes & Dishes says
Love the Thai flavors in this dish. They are my favorite!
Sugar et al. says
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:-)
Healthy World Cuisine says
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
Robyn says
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 🙂
Healthy World Cuisine says
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
Kristy says
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.
Healthy World Cuisine says
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!
dianeskitchentable says
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.
Healthy World Cuisine says
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...!?!?!
Choc Chip Uru says
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!
Cheers
Choc Chip Uru
Culinary Flavors says
I love, love shrimps! This is such a great idea Bobbi! You've inspired me!
caileejoy says
This looks so good!! look at you go!! seriously, I wish my "craziness" would create a recipe as delicious as this!! YUM!
Amy (Savory Moments) says
These loo super delicious! I love Thai food and I love shrimp so I have no doubt I'd love these.
The Foodie Affair says
These pancakes look amazing! All those fresh ingredients and gluten-free too?! Get in my belly! 🙂
Pamela @ Brooklyn Farm Girl says
Wow, these look amazing. I love thai food and shrimp, so I will definitely have to try out this recipe.