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Egg Pancake Roll

Time: 10minutes


  • ¾ cup of all-purpose flour (100g)
  • 1 cup of chives, chopped
  • 1/5 cup tapioca flour (25g)
  • 4 eggs
  • 1 1/3 cup of water (325ml)
  • ½ teaspoon of salt
  • 4 tablespoons of olive oil
  • 1 slice of cheddar cheese (optional)


  • Mix the purpose flour, tapioca flour and salt evenly in a big bowl.
  • Pour water into the mixture to form a batter. Sieve the batter to remove any residue.
  • Add the chopped chives into the batter and stir well.
  • Heat the olive oil in a frying pan and add one ladle of the mixture into the frying pan at one time. Pan-fry the mixture until one side is light brown.
  • Crack an egg onto the pancake and flip to the other side.
  • Place ½ slice of cheese onto the pancake and roll it into a pancake roll.
  • Serve warm.

Healthy Tips:

  • You can substitute chives with spring onion or spinach if chives are not readily available.
  • Serve the pancake with a small bowl salad to increase fibre.

Nutrition Facts:

Calories (kcal)
​Carbohydrate (g)
​Protein (g)
​Fat (g)
​Sodium (mg)
​Per serving