Fragrant Thai Pancakes Recipe - THE FIT MUM FORMULA

Fragrant Thai Pancakes Recipe

thai pancakes recipe

This isn’t your average pancakes recipe – no bananas or protein powder for a change!


Most people think of pancakes being a sweet food, but that’s only the case if you add sweet toppings!


There are endless possibilities including this fragrant vegetarian Thai version. I used ground almonds and desiccated coconut in place of flour as they’re more nutritious, gluten free, and add to the oriental taste.


Fragrant Thai Pancakes,

Serves 1



  • 2 eggs
  • 15g ground almonds
  • 15g desiccated coconut
  • 2 baby sweetcorn, chopped
  • 1 spring onion, finely sliced
  • 1/2 stick of lemon grass, finely sliced
  • 1 red chilli, deseeded & finely chopped (optional)
  • 6 leaves of Thai basil, finely shopped
  • 1 tbsp. fresh chopped coriander
  • Coconut, sesame or peanut oil, to grease pan


Chop all the vegetables, and herbs, and chilli if using, and put them all in a bowl.

Add the ground almonds and desiccated coconut and combine well.

Whisk the eggs then stir in the vegetable and nut mix. It will be quite thick and chunky, a bit like a frittata mix.

Grease the pan (unless using a non-stick pan) and turn the heat up high.

Pour in the pancake mix and turn the heat to medium-low.

When the pancake is nearly cooked through flip it over- don’t be tempted to do it too soon or it will all fall apart!

Cook for a final minute on the other side, then serve with your choice of stir fried vegetables.



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