Gf Vegan Crispy Vietnamese Pancake (Bánh Xèo)

Name: Gf Vegan Crispy Vietnamese Pancake (Bánh Xèo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pancake; 250 grams white rice flour; 50 grams glutinous rice flour; 400 milliliters coconut cream; 3/4 cup filtered water; 2 teaspoons ground turmeric; 1 teaspoon salt; 1 teaspoon vegetable stock powder (see note); 1 brown onion, finely sliced; 100 grams baked tofu cubes; 2 carrots, julienned; 2 cos lettuce; Mint, to serve; For the dressing; 1 lemon, juiced; 1 lime, juiced; 1 tablespoon gluten-free soy sauce; 1 teaspoon coconut sugar; 1 teaspoon rice wine vinegar

Servings: persons

For the pancake
250 grams white rice flour
50 grams glutinous rice flour
400 milliliters coconut cream
3/4 cup filtered water
2 teaspoons ground turmeric
1 teaspoon salt
1 teaspoon vegetable stock powder (see note)
1 brown onion, finely sliced
100 grams baked tofu cubes
2 carrots, julienned
2 cos lettuce
Mint, to serve
For the dressing
1 lemon, juiced
1 lime, juiced
1 tablespoon gluten-free soy sauce
1 teaspoon coconut sugar
1 teaspoon rice wine vinegar

1
Combine all dressing ingredients in a bowl and stir to combine. Adjust flavours to taste.
2
Add flour through to stock powder into a bowl and whisk until combined.
3
Heat some oil in a cast iron pan and when hot, add some of the onion and tofu, and stir fry until onion starts to brown.
4
Keep the pan on a high heat and pour a large ladle of the pancake mixture into the pan. Let it cook for around 3 minutes then add some of the carrot on one half.
5
Check the edges can come away from the pan cleanly and gently lift the side without carrots away from the pan and onto the carrots. Let cook a minute longer before transferring to a plate.
6
Enjoy with dressing, fried shallots, mint and lettuce.
7
NOTE: I make my own vegetable stock powder from 2 tbsp mushroom powder mixed with 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp cracked pepper and 1/2 tsp celery seeds.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the pancake, 250 grams white rice flour, 50 grams glutinous rice flour, 400 milliliters coconut cream, and more.

Yes, Gf Vegan Crispy Vietnamese Pancake (Bánh Xèo) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!