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.
What are scallion pancakes?
Scallion pancakes are a Chinese classic that is slightly crispy, doughy, and packed with scallions! They’re simply made with just a few 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, think of them as a flatbread. Regardless, they are so delicious!
How to make gluten-free scallion pancakes
- 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) to form the 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.
The Ingredients for the scallion pancakes
Cassava flour
Cassava is a great swap for all-purpose flour.
Arrowroot starch
The arrowroot starch helps to bind the scallion pancakes a bit more and all some of that doughy texture.
Avocado oil
This neutral tasting oil is great for adding to the pancakes and for frying.
Scallions
You’ll want to use lots of fresh scallions for that classic savory taste!
Hot water
You’ll want the water to be hot and steamy, but not boiling.
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Scallion Pancakes (Gluten Free, Vegan, Paleo, AIP)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 3 pancakes 1x
- Category: Sides
- Method: stove top
- Cuisine: Chinese
Description
These scallion pancakes are a delicious Chinese flatbread! They’re chewy, crispy, savory and are made to be gluten-free paleo, and AIP.
Ingredients
- 1/2 cup + 2 tbsp cassava flour
- 3 tbsp arrowroot starch (plus extra for flouring a surface)
- 1/8 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup hot water
- 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.
Notes
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
Nutrition
- Serving Size: 1 pancake
- Calories: 297
- Fat: 21.2g
- Carbohydrates: 22.7g
- Fiber: 8.8g
- Protein: 5.1g
LOVE this recipe! I’ve made these 3 times in the last 3 weeks, and last time quadrupled it, rolled out and stacked between sheets of parchment, and froze for later. The recipe is SPOT ON…I don’t even need extra flour, they roll out perfectly. Flaky, chewy, savory…just delicious!
Yay, so glad!
I’m new to this diet and your site has been a lifesaver and inspiration. These scallion pancakes were as good, if not better than the flour ones I’ve been making for years. Making them again tonight!
Thank you, so glad!!
Can you use tapioca in place of arrowroot?
Would it work to sub tapioca for arrowroot?
Really tasty! The coloring of my pancakes didn’t look anything like the professional photos here (mine never got to a beautiful golden-brown… more like light taupe and darker taupe, and all of the scallions on the surface of each side were fried to a dark brown instead of retaining their lovely green), but I love the yummy gummy texture of cooked cassava/arrowroot flours and was really happy with the outcome. I would definitely argue that dipping or splashing with coconut aminos at the end is a pretty critical part of the recipe… don’t skip out on this, the added flavor is truly worth it!
I might try to get creative with the usage of the dough “base” sometime… could remove the scallions and turn the “pancake” into any number of things (I could even see it being turned into a dessert, perhaps topped with macerated berries and whipped coconut cream etc.)!
So glad you liked it, Heather!!
ARE YOU KIDDING ME?? I was about crying with each crispy decadent bite, shouting a THANK THE LORD! I am not kidding you. I am on my knees with gratitude for this recipe. I can’t thank you enough. Unfortunately I ate the whole batch in a dazed dopamine high and am so stuffed now.
You’re so sweet, Nikky! Thank you! So glad you liked them 🙂
These were yummy, but my dough comes out a little gummy, and suggestions?
Scallion pancakes are a little gummy just by nature. You can try adding 1-2tbsp of coconut flour to change up the texture a bit if you prefer 🙂
These are seriously the bomb.com – we make them and pair them with all sorts of different things. Our favs to pair with are Asian dishes and soups/stews. My hubby also likes to sometimes eat them like a sopapilla with honey 🙂
Amazing!! I use as a cracker and put avocado on top
I tried this and mine was more a batter. Definitely not a dough. Is the 1/2 cup of flour accurate? And what are the two extra tablespoons for? I used half almond flour and half tapioca flour. They tasted good but definitely weren’t a rollable dough.
Cassava flour is actually very absorbent, whereas almond flour really isn’t, so that’s likely why it was more of a batter. I would recommend using cassava, or maybe trying coconut as it is also absorbent… but cassava yields the best results and is what I tested the most. Glad it tastes good! 🙂
I am restricted against using vinegars by my doctor. Would I be able to sub the apple cider vinegar with either lemon or lime juice?
I haven’t tried it but it should probably work!
Would this work in an air fryer?
I haven’t tried and I honestly don’t have an air fryer, so not sure!
These were super yummy but I struggled with the frying part. The pancakes soaked up the avocado oil and then were a little on the greasy side (still really yummy!). Any tips? Tricks?
They tend to be kind of on the more oil side, but I would try and use less oil and just fry it for less time to see if that helps 🙂
We have this all the time at a chinese restaurant. I am now on a strict gut healing / AIP program. Your recipe’s are amazing! I can’t deal! Can’t wait to try them and can’t wait for your cookbook!
Thank you so so much, Amanda!! I really appreciate it!! 🙂
Hi Amanda, is AIP anti inflammatory? I just started doing this & been wondering if anyone else doing it. I would like to connect if you’re ok. I think it would be good to support one another. Let me know your thoughts -feel free to email me directly too
Happy to be able to meet my craving for a scallion pancake
with h a paleo recipe that tastes great. Quick and easy to make too.