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Scallion Pancakes (Gluten Free, Vegan, Paleo, AIP)

  • Author: Michelle
  • Total Time: 25 minutes
  • Yield: 3 pancakes 1x


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


  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.


All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 15
  • 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