Chive Pancakes Recipe

Whisper thin crepe-like pancakes made from brown rice flour, coconut milk, eggs, and sesame seeds. And my preference in pots and pans.

Chive Pancakes

People tend to inquire about my preference in pots and pans. I get this question, kindly asked, in person, via email, at the neighborhood coffee shops...and I often feel my answer isn't what the curious individual wants to hear. Because, for the most part, I buy pots and pans individually. I buy them to suit what I cook, and how I cook - based on functionality and personal preference. And because of this, I've collected and culled a motley, mish-mashed collection over the years. One that doesn't look much like any pre-assembled set you'd encounter (or register for). I've picked up skillets at yard sales, pots at flea markets, and had the occasional gem from eBay arrive at my doorstop. Much of what I use now is enameled cast-iron. It's a dream to cook with, goes from stovetop to oven on a whim, and holds heat steady and strong. I've long since phased non-stick pans from my kitchen, and realize now, I never needed them. The pots I have now can handle most of what I throw their way - even paper-thin, crepe-like pancakes like these.

Chive Rice Flour Pancake RecipeChive Rice Flour Pancake RecipeChive Rice Flour Pancake Recipe

With the tiniest bit of coconut oil or clarified butter, these pancakes cook beautifully in my favorite yellow skillet (above). Another, non-enamelled, cast-iron skillet can also be deployed to turn out twice as many pancakes in the same time frame.

Chive Rice Flour Pancake RecipeChive Rice Flour Pancake Recipe

I made these to go with a simple tofu salad for lunch over the weekend, but you can use the pancakes in all sorts of different ways - as wrappers, for can stuff them and bake them as you would baked crepes (or pasta). They're great with a bit of hot sauce, handful of fresh herbs, and a fried egg...


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Chive Pancakes

HS: I use brown rice flour for these, but white rice flour will work if that is what you can come by. If you do want to make a stack for a crowd, cook the pancakes ahead of time, stack them, then reheat one at a time in a skillet just before serving. Also, related to the consistency of the batter, you want it to really run the pan. And don't use too much batter, barely enough for a thin coating. It takes some practice. Adjust the batter with more water (and stir well), if your batter is too thick. Then try again. If you've never made these before, it takes a bit of practice. But once you understand where you need the batter to be, you'll be able to turn the pancakes out in a flash.

1 1/2 cups / 200 g (brown) rice flour - 200g
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame seeds
1/2 cup / 120 ml full-fat coconut milk
1 cup water, plus more to thin, if needed
6 large eggs
1/3 cup / 15 g minced chives
1 teaspoon extra-virgin coconut oil

In a large mixing bowl combine the flour, salt, and sesame seeds.

In separate bowl, whisk together the coconut milk, water, eggs, and chives. Pour this mixture over the flour mixture and stir until combined and lump-free. Let sit for 5 minutes, stir again, and now thin with more water, a small splash at a time, until the batter is thin enough to quickly spread across a pan - the consistency of a yogurt thinned with water or heavy cream. Getting the consistency of the batter right, is the key to success here.

To cook the pancakes, heat a large skillet or griddle over medium hear. Melt the coconut oil, and pour a scant 1/4 cup/ 60 ml of batter to provide a thin coating. As you pour, rotate the pan so the batter runs to cover the entire bottom. Cook until deeply golden, and the edges of the pancake are beginning to curl and lift. Flip, and brown the second side. Cover with a clean tea towel while you make your way through the rest of the batter, or even better, serve immediately. Leftover batter keeps well in the refrigerator for a few days. Stir, and thin with a bit of water (if needed), before using.

Makes 8 -12 crepes.

Prep time: 10 minutes - Cook time: 10 minutes

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I was just wondering about the chives? As I scanned through all the comments I didn’t see anyone raising this question. I assume you are using fresh chives? I’ve got a small area in my garden about 6″ x 12″ where my chives grow. They just went into their dormant phase, but when they’re thriving, it might take all the chives I’ve got to make up 1/3 cup. Can you use dried chives and still get a pretty good flavor in the pancake?

HS: Hi Annie – sure! And use more or less depnding on how much you like chives.


chives, chives, i just love chives. this was delicious! thank you so much. the batter does take practice. i appreciate the tip about keeping it runny and using less. this helped. it took me a few to get the hang, but then, presto! perfect little chive pancakes. yummy. congrats on being named to shana’s 60 must-read blogs of 2012. that’s how i found you and i’m very glad i did.


I just made these for lunch today, for the kids and myself. We used them as a wraps and rolled up avocado, cucumber and carrot. They were a HUGE hit!! Absolutely delicious! Thank you.


Can I substitute something else for the coconut milk? Coconut oil and milk doesn’t agree with me but I really want to try making these!

HS: Certainly Anita! Try another liquid, broth, or nut milk.


What lovely pics. Love the idea of a chive and coconut flavoured pancake. Also, if you add a pinch of soda bi-carb, the pancakes will get a lovely spongy texture.

Chowder Singh

Yes! I don’t have one non-stick pot/pan in my kitchen – who needs those! I need to get my hands on an enameled skillet – I love my Dutch oven! These crepes look lovely. 🙂

Erica Lea | Buttered Side Up

You just made me buy an enameled skillet on eBay – thanks for the push! Love my enameled cast iron pieces. I’ve gotten them ALL on eBay; all vintage!


I made these before work today. Super Yummy! FYI: I doubled the quantity of chives and added 1/2 c. cooled cooked quinoa that I had on hand ( I had cooked a batch the previous evening). Since my sons are out on their own, I shared out the batch with my mom and sister in-law and took the remainder to work – shared with co-workers. The disappeared in a heartbeat. Co-workers requested that I bring them to our monthly profit sharing meeting. I think I’ll accompany them with fresh chopped tomatoes, capers, whipped cream cheese, black olives, smoked salmon… Oh, the possibilities!


This sounds so french! I love ‘crepes au lait de coco’ and do it regularly for our family’s breakfast on Sundays. But I did not think of rice flour and sesame seeds; what a deliciou combination! Did it this morning and he result was sublime!

La Torontoise

This looks delicious. I would love to have the recipe for the salad that you served it with! Thanks


Lovely for Sunday brunch! I can’t live without my cast iron.


I am totally with you about the indispensability of the well-seasoned (and well-loved) cast iron pan. They more than pay back the initial investment, and carry on making you glad you bought it. As well as being able to turn out beautiful crepes such as these, they offer a cheap and regular upper body workout for the serious home cook! Beautiful and practical post, Heidi.


I love enameled cast-iron pots and pans too. They are such a blessing. Le Creuset’s are my all time favorites. Your yellow one is so beautiful! Can’t get my eyes off it.
I’ve never had chive pancakes but they look so tempting that I simply have to make them as soon as possible. Bookmarked!


Heidi, sorry I did not see where to post a comment/question on your Tokyo page. Your “if you buy one guide…” link doesn’t work. And now I am in suspense. Planning to go to Japan next May. Help. Katherine

HS: I’ll have to fix it – it is the Louis Vuitton Tokyo Guide – really great.


Could you post a gazpacho recipe? Here in Texas gardens are overflowing with tomatoes, bell peppers, and cucumbers and a cold soup sounds like a great way to use them up.


Hey! I have a very basic question. I’m from Buenos Aires, Argentina, and I’m going crazy trying to understand cooking measurements in different countries. How much is a cup of flour, exactly, in your recipes? how much is a cup of milk? Thank you so much!

HS: It depends on the flour Nati – but usually 1 cup = ~4.5 ounces (whole wheat pastry is 4 ounces, whole wheat flour is 5 ounces ,etc), and 1 cup milk = 240 ml.

Nati Kiako

I love cooking on cast iron. None of our frying pans are enameled. I don’t find them hard to care for at all. I gave up trying to maintain “seasoning”. We just go ahead and scrub the heck out of them but we wipe a drop of olive oil around the inside when we put them away. The outsides don’t usually need scrubbing, so they usually develop enough of a skin to avoid rusting.
I’m looking forward to trying these pancakes. Chives are so yummy.


Tend to lurk but I’ve come out for this one. I have a fair amount of cast iron, but find I’m using it less as I get older. I now understand why my mom gave me so much of hers when she also aged – it can be quite heavy. Recently a non-stick made with a ceramic coating has come on the market; no birds in the kitchen will die while cooking with it (I had to wonder what we were breathing if the old non-stick fumes were toxic to birds). It does look relatively light weight too.


Lovely as always, Heidi. It seems you take much inspiration with traditionally asian ingredients- with a particularly Japanese flair. These remind me of the green onion pancakes I destroy here in Seoul. When will you try your hand at other Korean staples? I know the result will be beautiful and tasty.


OMG, I have that pan! My mom had it, along with the black, non-enamel edition and I got them when she moved into a small apartment. It’s super heavy so I don’t use it much, but it’s such a cheerful color and goes so well with my cobalt & yellow kitchen.


These pancakes look so delicate and delicious with that salad! I love my enamel cast iron pots and pans–and like you I have none that match. even my little le creuset collection is like a rainbow–no two are the same color! the yellow is my favorite–it’s a little ray of sunshine in the kitchen 🙂

Stephanie @ Eat My Tortes

I use a stainless steel skillet with just a touch of oil for crepes. Mine has a weird spot just in the middle that sticks just a teensy bit, but I make a point not to pour the batter right at that spot, and they stick less.


these look divine! do you have any tips for cooking with enameled cast iron? i have tried doing pancakes in fried eggs in a skillet similar to yours here and they stuck terribly, even using a ton of coconut oil… can’t believe these delicate crepes don’t stick! make sure pan is very hot before pouring batter? cook over low heat? thanks!

HS: Hi Kate – one trick is to be sure to let the pancake set and brown a good bit before trying to peek underneath (or flip)…I do medium/medium-high heat for the most part.


Oooh, these look so delicate and tasty! Love!


Looks amazing! Reminds me of the korean pancakes my mom made me when I was younger. Savory pancakes are just as good as the sweet ones, sometimes even better. Tasty recipe, will definitely try soon. 😀


So those pancakes look pretty fantastic, but what I’m really impressed with is your avocado slicing skill! Gorgeous plating!


These are gorgeous! I love savory crepes. That tofu salad looks interesting, too.


Beautiful recipe, beautiful photography, beautiful pan!
Have you ever cooked in clay pots? You might want to check out this website: I have been having such fun cooking on their pots. Some are made for stovetop cooking, some for the oven and even some for the grill.

HS: I do Jenny! I have a few beautiful clay pots and tajines – I love Bram, have a look if you have a chance (or visit!)…it is run by a lovely couple in nearby Sonoma.


thanks for the recipe, i have been wanting to experiment with making pancakes using brown rice flour. i’ve been eating a vegan diet for the past 20 years and i substitute ground flaxseed for eggs. just do not use too much cause it will thicken the batter. a teaspoon or two should work for a cup and a half flour.


I love the idea of collecting items over time, making memories with them, and buying things for functional purposes. Definitely sweating that little yellow pan above! Lovely recipe and photos, as always 🙂


the ingredients are used are pretty much vegan cept for the eggs. think it’d work if i substitute the eggs with flaxseed?

HS: Hmmm. I’m not really sure Jacqui – the eggs definitely work as a binder here.


These look amazingly fancy and I’m so glad to hear that enameled cast iron works well in place of traditional non-stick varieties because I am in the market for a new pan. One question – are the sesame seeds necessary or could there be a substitute? I am allergic to sesame. Thanks!

HS: Hi Carrie – not at all necessary – you could go plain, or swap in herbs or spices.


Heidi, what kind of coconut milk do you use? Some coconut milk is pourable and others are solid. Trader Joes has a pourable version.

HS: hi Brenda – I usually find that after a good vigorous stir, they’re all pourable.


Love your yellow pan! Finding a perfect solo pot or pan at a secondhand store feels like winning the lottery.
I found this wonderful, ancient purple and blue Dutch oven with “made in Holland” scratch in the bottom. I’m obsessed with it. The woman running the shop raised her eyebrow at my enthusiasm for an old pot. Hey, one man’s trash…

Blaine Arin @ Feel-Good Food

Looks beautiful and coconut milk is ever so good! I think I may want to buy the pan, it’s lovely.


These look great!
Quick question though.. inove sing cast iron for the added iron to your food. what is the advantage of using enameled cast iron? Don’t you lose the benefit of added iron by the coating? Or am I missing something?

HS: They’re both great – enameled doesn’t required quite the level of TLC required of straight cast iron – meaning, they can sit around with a bit of water on them and not rust, etc. You can soak enameled pans if needed. You do miss out on the iron component though.


I heartily agree with your view of cast iron pans. They can’t be beat. And, pans you find second hand are often of much better quality and much cheaper than those you buy new.
When I first got into collecting used cast iron I used this short article as a reference for the brands to look for. It’s short but sweet.
PS: Waiting impatiently for the delivery of the #9 Griswold large logo I just found on eBay.


Thanks for speaking up about pots and pans. I absolutely agree that we need to buy them according to how we cook. Also your favorites are fantastic!

Kathryn Lafond

These pancakes look perfect and I love that you’ve made them with rice four. I have some well used Le Creuset enameled cast iron pots and pans that I love to cook with. Everything just tastes so much better.

Julie@Life and Chai

I agree with you about non-stick pans, no matter how well they are crafted the non-stick ends up scraping up and becomes part of your food. No thank you. With proper techniques, I haven’t had a problem with sticking food on my stainless or enameled pans, and the old cast iron, is wonderful and cheap! I’ll have to try these crepes…I love crepes.


i have the same pan! just picked it up at an antique warehouse and it is DIVINE!


I have a similar enamelled cast-iron skillet that is under-used! This inspires me to take it out more! P.S. Williams-Sonoma just released a Hertiage Le Creuset collection, including a pan similar (theirs is non-enamelled) to your beloved yellow pan! Once again, you’re ahead of the curve! 🙂

Lori G

SO glad you posted this! For both the recipe (I have craved this puppies in my imagination for ages) and the inspiration to replace the nonstick skillet I’ve been clinging to for things like eggs and crepes and fish with an enameled cast iron one. Thanks, Heidi!

Lia Huber

so pretty. xox

Maggie at Eat Boutique

Gorgeous! I agree with Devin that a tofu salad post would be greatly appreciated. 🙂 Can’t wait to make these.

Rockin Arugula

Beautiful! I love the delicate fan of avocado. Can’t wait to make these.


Good day Heidi, you never dissappoint. A new twist to a scallion pancake. Will try the rice flour …. his sounds like a new dish for Thanksgiving with all the extra herbs in my kitchen. I will experiment and will knock their taste buds alive … just think using a turkey or meat stuffing filling with a sourcream and parmesean sauce …. Or with leftover salad and a light dressing. Lookout cold weather!


I need to make some of these! I have all the ingredients too. I guess I know what’s for tomorrow’s lunch!


YUM. & that avo is sliced so so beautifully!

Hillary | Nutrition Nut on the Run

glorious little gems these are. going to the castro market today and whipping these up tonight! or shall i say try to whip them up… sounds like they take some practice. protein packed with all those eggs, love that. question… is the rice flour a key? or could you use something different like quinoa flour? chickpea? rye? barley? just curious because i have a dozen flours in my pantry but not one is rice flour unfortunately. and… can you give us a little instagram video on how to slice an avocado like that? it is so pretty 🙂

HS: Hi Kari – That was just luck with the very last of a sad avocado in the refrigerator – the shape that was left after trimming off any brown ;)….I think you could certainly try with chickpea flour, although the ratio might be a bit different re: liquid. We made a chickpea flour keffir batter the other day with lots of spices – also delicious!


Oh, what a beautiful skillet! The chive pancakes look absolutely dreamy, I can’t wait to try my hand at them. Thank you for sharing, Heidi!


Looks delicious! I’ve never worked with brown rice flour. Is that a dipping sauce on the side or more batter? I love your sauces : )

HS: it was a coconut dressing/ dipping sauce I made with the leftover coconut milk from the batter. I’ll include that when I write up the salad as well! xo

Salvegging @

Funny, I was just thinking about how it had been ages since I’d made savory crepes the other day. These look amazing!


These look amazing! I have seen recipes for chive pancakes all over and I think your post has finally taken me over the edge. I need to make them, like, now.

natalie @ wee eats

These look like such a nice alternative to the regular crepe pancakes I usually make—rice flour and coconut milk is an interesting substitution.
And those sliced avocados in the picture are so pretty.


That tofu salad looks delicious. Is it posted somewhere or will you be posting it? I’m always looking for more ways to use tofu.

HS: Hi Devin – Happy to! It might take a bit of time to pull it together, but I will. It was simple and good – good summer fare.


These look amazing. So simple and delicate.

Angela Gilmore

These sound fabulous! Gorgeous pancakes!

Katrina @ Warm Vanilla Sugar

So gorgeous!

Marie @ Little Kitchie

I’ve been looking for a rice flour pancake for a homemade batch of mu shu. I think this might be just the recipe!

Rebecca @ It's Not Easy Eating Green

oooh i want one of those skillets. these pancakes look delicious, could you please give me a rundown of what you put in the salad too? It looks yummy.


Love these Heidi! And I’m with you, who needs non-stick when you have enameled cast iron 🙂

Emma Galloway

Oh, these look absolutely delicious! I love that they’re gluten-free. The serving suggestions sound heavenly.


I love your yellow pan. I Wish I could get my hands on such gems but I am not as lucky as you at flea markets. crepes make great subs for bread and the salad you have along side; what is it?because it looks delicious!

HS: I’ll write it up Belinda! Thanks 🙂

Belinda @themoonblushbaker

I love chinese chives pancakes – are these similar? I have been making chive dumplings with the chives I found @Civic Center.

phi @PrincessTofu

Crepes with coconut milk, made in a yellow enamaled cast iron skillet. Well isn’t this just the most beautiful thing ever! 🙂

Averie @ Averie Cooks

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