Scallion Pancakes (Gluten Free, Vegan, Paleo, AIP)
These scallion pancakes are a delicious Chinese flatbread! They're chewy, crispy, savory and are made to be gluten-free paleo, and AIP.
Ingredients
- ½ cup + 2 tbsp cassava flour
- 3 tbsp arrowroot starch plus extra for flouring a surface
- ⅛ tsp baking soda
- ½ tsp sea salt
- ½ cup hot water
- 2 tbsp avocado oil plus extra for frying
- 1 tsp apple cider vinegar
- ½ 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.
Notes
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
Nutrition
Serving: 1pancake | Calories: 297kcal | Carbohydrates: 22.7g | Protein: 5.1g | Fat: 21.2g | Fiber: 8.8g