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

Scallion panckes

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!

scallion pancakes

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)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 3 pancakes 1x

Description

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


Scale

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

  1. Using a large bowl, mix together the flours, salt, and baking soda until well incorporated.
  2. 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.
  3. Gently fold in the scallions until well incorporated.
  4. 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.
  5. 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.
  6. 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.

  • Category: Sides
  • Method: stove top
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 pancake
  • Calories: 297
  • Fat: 21.2g
  • Carbohydrates: 22.7g
  • Fiber: 8.8g
  • Protein: 5.1g

Scallion Pancakes