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!
Best when served warm. However, can be stored covered in the refrigerator for up to 3 days.