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Photo of Vietnamese-style pancakes by WW

Vietnamese-style pancakes

7 - 9
PersonalPoints™ per serving
Total Time
1 hr 35 min
20 min
15 min
These delicate pancakes encompass fresh and crispy vegetables that are brought alive by classic Vietnamese flavours.


Rice flour

½ cup(s), (100g)

Ground turmeric

1 tsp

Light canned coconut milk

cup(s), (160ml)

Olive oil

1 tbs, light

Firm tofu

400 g, (buy 2 x 200g pkts) drained, cut into slices

Soy sauce

2 tbs


2 small, cut into thin matchsticks

Lebanese cucumber

2 medium, halved lengthways, thinly sliced

Green shallot(s)

4 individual, thinly sliced

Lime juice

1 tbs

Butter lettuce

30 g, (8 leaves)

Fresh coriander

½ cup(s)

Fresh mint

½ cup(s)

Oil spray

1 x 3 second spray(s)


  1. Combine flour, turmeric and salt in a medium bowl. Gradually whisk in coconut milk and ⅔ cup (160ml) water until combined. Cover batter and set aside for 1 hour.
  2. Transfer batter to a measuring jug. Heat 1 teaspoon oil in a large (24cm base measurement) non-stick frying pan over medium heat. Stir batter and pour ⅓ cup (80ml) into pan, tilting to evenly coat the base. Cook for 3 minutes or until set.
  3. Gently lift edges of pancake with a knife. Shake pan to loosen and slide pancake onto a large wire rack. Repeat with remaining oil and batter to make 3 more pancakes.
  4. Place tofu slices into a shallow dish, drizzle with soy sauce and toss to combine. Lightly spray same pan with oil and heat over medium-heat. Cook tofu for 1–2 minutes each side or until lightly browned. Cut into strips. Combine carrot, cucumber, shallots and juice in a medium bowl.
  5. Top each pancake with lettuce, tofu, carrot salad, coriander and mint. Fold to enclose filling. Serve.


SERVING SUGGESTION: Steamed Asian greens, such as bok choy or gai lan (Chinese broccoli). TIP: Stir batter each time before pouring it into pan, as the mixture separates. The cooked pancakes are quite delicate when hot, so handle them gently when removing them from the pan.