Vietnamese Pancakes

Vietnamese Pancakes


These healthy, vegan snacks are not only simple and fresh, but super tasty! 

SERVES: 1 Pancake

TIME: 35 mins



  1. In a mixing bowl, add all ingredients together well. Whisk until combined and refrigerate for 15-30 minutes
  2. Prepare your desired pancake filling. We used fresh herbs, smashed Avocado with lots of lime, Tofu scramble and a salsa mixture of cucumber, red capsicum and shallots. You can fill it with anything you like, or simply skip this step and use as an side to a main side.
  3. Once you have prepared the filling for your pancakes, remove pancake mixture from the fridge and pre-heat a non-stick pan on medium heat. Stir the batter well, empty half the batter into pan and cook for 3-4 minutes. Flip the pancake and cook other side for 2-3 minutes.
  4. Slide pancake onto a plate and repeat with the remaining batter.
  5. Fill pancake and enjoy the crispy light Vietnamese golden crepes as a vegan substitute for eggs.

Enjoy. Be Bliss. Be Present. Be Golden.