This rice paper crepe is the viral no batter trick, done Snickers style. Two rice paper sheets dipped in a sweet vanilla egg mix give you a soft custardy middle and genuinely crisp edges, filled with banana, chopped peanuts and hazelnut cocoa spread. Snickers pancakes normally mean batter and a sink full of washing up. This is 429 calories, 16.7g of fibre, and no flour anywhere.
A proper Snickers has caramel in it. I have not. Half a banana goes soft and jammy in a hot pan and does more or less the same job, and I think it is better.
This came out of my rice paper hack, which I keep pushing to see where it breaks. Dip the sheet in egg, put it in a pan, and it stops behaving like a wrapper and starts behaving like a crepe. That is the whole trick behind a crispy rice paper crepe, and it takes about fifteen minutes start to finish.
- One pan, one plate, no batter to whisk or rest
- Naturally gluten free with no flour swap needed
- 16.7g of fibre from a single breakfast
Key Ingredients
Rice paper sheets do the job flour normally does, and they are what makes a crispy rice paper crepe possible with no batter at all. Dipped in egg they turn pliable, then crisp at the edges in the pan, and because they are only rice and tapioca the whole thing is gluten free with no substitution. Use 22cm rounds.
Banana is the caramel stand in. Half of one, sliced, goes sweet and almost jammy in the heat. A very ripe one gives more of that toffee note, a firmer one keeps its shape.
Chicory syrup sweetens the egg mix and carries nearly all the fibre, around 69g per 100g on the label. Maple syrup or honey works, you just lose the fibre and gain the sugar.
Hazelnut cocoa spread is the chocolate. I use the Vilgain Organic Plant Protein one, hazelnuts and coconut sugar rather than palm oil and icing sugar. Any chocolate spread works, read the label if you need it gluten free.
Chopped peanuts are not optional as far as I am concerned. A Snickers without the crunch is just a chocolate banana pancake, which is a lesser thing.
One Coaching Note
Let me be straight about that fibre number. 16.7g in one breakfast is a lot, and almost all of it is inulin from the chicory syrup rather than the banana or the peanuts. If your gut is not used to inulin, that much in one sitting can leave you bloated, and there is no sense pretending otherwise. Start with half a tablespoon of syrup and build from there. Fibre is worth chasing, it just does not need to arrive all at once.
Want these flavours in another shape? My Snickers Spring Rolls wrap whole bananas and air fry them, and my Snickers Stuffed Pancakes are the batter version. For how far rice paper goes, try my Rice Paper Tarte Tatin.
Alex 🙂
Snickers Rice Paper Crepe (Crispy Banana Pancake, Gluten Free)
A crispy rice paper crepe with no batter at all, done Snickers style. Two rice paper sheets dipped in a sweet vanilla egg mix, filled with banana, chopped peanuts and hazelnut cocoa spread, then pan fried until the outside is crisp and the middle stays soft. Naturally gluten free, 16.7g of fibre, and about fifteen minutes from start to plate.
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Ingredients
Instructions
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Crack the egg into a shallow bowl wide enough to take a rice paper sheet. Add the milk, chicory syrup and vanilla and whisk until it is completely smooth with no streaks of white left.
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Heat a non stick frying pan over medium heat with the oil. Dip one rice paper sheet into the egg mix, turning it so both sides are coated, and lay it straight into the pan. It will soften as it warms.
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Arrange the banana slices over the sheet, leaving a small border clear around the edge so the two sheets can seal to each other later.
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Scatter the chopped peanuts over the banana.
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Pour the remaining egg mix over the top, letting it run into the gaps between the banana slices. This is what sets into the soft custardy middle.
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Drizzle the hazelnut cocoa spread over everything. If it is stiff from the fridge, warm it for ten seconds first so it drizzles rather than sits in a lump.
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Dip the second rice paper sheet into whatever egg mix is left in the bowl and lay it over the top, pressing gently around the edge to seal.
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Cook for 3 to 4 minutes until the underside is golden and crisp and the pancake lifts cleanly, then flip it with a wide spatula.
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Cook the second side for another 2 to 3 minutes until it is golden too. Slide it onto a plate, cut into wedges and add extra peanuts and a little more chocolate drizzle if you want it.
Nutrition Facts
Nutrition Facts
Servings: 1 ServingCalories:429kcalTotal Fat:21.6gSaturated Fat: 5.9gTrans Fat: 0gCholesterol:186mgSodium:158mgPotassium:330mgTotal Carbohydrate:36.9gDietary Fiber: 16.7gSugars: 12.9gProtein:14.1g
Note
- Nutrition is worked out for one whole pancake, which is one serving.
- The figures for the chicory syrup and the hazelnut cocoa spread come off the actual Vilgain labels rather than from estimates. Everything else uses UK standard averages.
- Almost all of the 16.7g of fibre is inulin from the chicory syrup. If you are not used to inulin, start with half a tablespoon and build up, or you may find it sits heavily.
- Your method says a little oil for the pan. I have counted 1 tsp in the nutrition, so adjust if you use more or less.
- Peanuts are counted as unsalted. Salted roasted peanuts will push the sodium up by roughly 80 to 120mg.
- The chocolate spread is easier to drizzle if you warm it for ten seconds first.
- Best eaten straight away. It will keep in the fridge overnight and reheat in a dry pan, but the edges will never be quite as crisp as they were the first time.
