How to Make Thai Chewy Banana Coconut Pancakes (Pang Jee) — Gluten-Free Too (Video)

chewy-thai-banana-coconut-pancakes

If you have been to Thailand, you will have seen these incredibly delicious Thai chewy banana coconut pancakes (known as ‘pang jee’ by the Thais) that are sold in just about every market in Thailand. And, at just a few baht for a bag of them, they really are a cheap and delicious dessert, or even a snack.

These tiny pancakes are also excellent for anyone who is following a gluten-free diet as, being made out of rice flour, they do not contain any gluten at all.



If you would love to know how to make chewy banana coconut pancakes at home, this recipe is excellent. Authentic Thai, cooked by a Thai woman, and a recipe that makes some of the best banana coconut pancakes I have ever made, and I am not a good cook.

For the ingredients you will need:

  • 1 cup glutinous rice flour (115g)
  • ⅓ cup finely chopped palm sugar, packed (75g)
  • ½ cup mashed namwa bananas or regular bananas
  • ½ cup coconut milk
  • ⅓ cup dried shredded coconut
  • ½ cup young coconut meat, canned, cut into ½-inch long strips
  • ¼ tsp salt

How to make chewy banana coconut pancakes (pang jee)

  1. Start by mashing up your bananas in a bowl. You can use regular bananas, but the ones the Thais favor for this recipe are the small namwa bananas, and they really do have a different taste so use these if you can find them.
  2. Cut your coconut meat into small pieces.
  3. Put half a cup of coconut milk into a pan and add 1/3 cup of palm sugar. (If you cannot find palm sugar, you can use brown sugar, but it won’t have the same taste as a typical Thai pancake).
  4. Heat the coconut milk and palm sugar on a low heat until the sugar has completely dissolved.
  5. Let the coconut milk cool.
  6. Mix all of the rest of your ingredients together in a mixing bowl, and then add the coconut milk and sugar mixture and mix everything together.
  7. Add more coconut milk if the mixture is too thick.
  8. Using a non stick pan put a tablespoon of pancake batter for each pancake into the pan and cook on a very low heat. Cook only three or four at once as, if the batter spreads, these pancakes will stick together.
  9. Cook pancakes until golden brown, flipping each one over to the other side as the pancakes cook.
  10. Place on a plate and eat. Yum.


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