Crisped Rice Flour Pancakes with Turmeric and Bean Sprouts

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Savory Vietnamese pancakes with a golden crust from turmeric, filled with crunchy bean sprouts and fresh herbs for a delightful bite. This Vietnamese-inspired seafood recipe, ready in about 35 minutes, layers rice flour, turmeric powder, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rice flour
• 1 tsp turmeric powder
• 1 cup coconut milk
• 1/2 cup water
• 1 tsp salt
• 3 tbsp vegetable oil
• 2 cups bean sprouts
• 3, chopped green onions
• 10 medium, peeled and halved shrimp
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 1/2 cup (prepared) nuoc cham dipping sauce
• 1 lime, cut into wedges lime wedges

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 tsp salt, 1 cup coconut milk, and 1/2 cup water until smooth and free of lumps. Let batter rest for 15 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Pour 1/4 cup batter into the pan, swirling to form a thin round pancake.
3. Step 3: Immediately scatter 3 halved shrimp, a handful of 1/3 cup bean sprouts, and some chopped green onions (about 1 tbsp) evenly over the pancake. Cook for 2-3 minutes until the edges are crisp and golden.
4. Step 4: Add 1 tbsp more vegetable oil around the edges if needed and carefully fold the pancake in half. Cook another 1 minute until shrimp are cooked through and pancake is crisp.
5. Step 5: Transfer the pancake to a plate, garnish with fresh mint leaves (about 1 tbsp) and cilantro (1 tbsp). Repeat steps for remaining batter and ingredients.
6. Step 6: Serve the turmeric rice flour pancakes hot with 1/2 cup prepared nuoc cham dipping sauce and lime wedges (1 lime) on the side for squeezing.