These scallion pancakes are a delicious Chinese flatbread! They’re chewy, crispy, savory and are made to be gluten-free paleo, and AIP.
- 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
- 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.
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
- Category: Sides
- Method: stove top
- Cuisine: Chinese
- Serving Size: 1 pancake
- Calories: 297
- Fat: 21.2g
- Carbohydrates: 22.7g
- Fiber: 8.8g
- Protein: 5.1g