Homemade Scallion Pancakes

20 January 2020 Bookmark • 0

These scallion pancakes are a delicious Chinese flatbread! They’re chewy, crispy, savory and are made to be gluten-free paleo, and AIP.

Scallion pancakes are a Chinese classic that's slightly crispy, doughy, and full of scallions! They’re simply made with just a couple of ingredients like flour, water, oil, and scallions. No eggs, no yeast!

These aren’t exactly like American pancakes. If you’ve never had them before, consider them as a flatbread. Regardless, they're so delicious!

INGREDIENTS :

1/2 cup + 2 tbsp cassava flour
1/8 tsp baking soda
1/2 tsp sea salt
1/2 cup hot water
3 tbsp arrowroot starch (plus extra for flouring a surface)
2 tbsp avocado oil (plus extra for frying)
1 tsp apple cider vinegar
1/2 cup scallions, chopped

INSTRUCTIONS :

Using a large bowl, mix together the flours, salt, and baking soda until well incorporated.
Slowly pour the hot water in the dough and stir well to form a shaggy dough. Pour in the oil and apple cider vinegar and mix well.
Gently fold in the scallions until well incorporated.
Lightly a clean surface with some arrowroot starch and divide the dough into 3 equal balls. Use a rolling pin (or your hands if the dough is too delicate and sticky) to form the dough balls into round, thin pancakes that are about 1/4-1/3″ thick.
Use a large pan to heat avocado oil over medium heat. Fry the pancakes one at a time for about 2-3 minutes on each side, or until lightly crisped. Set aside.
Slice the pancakes into fours and serve with coconut aminos as a side dish or appetizer.