Scallion Pancakes (gluten free + vegan)

February 27, 2020 // 4 Comments » //★★★★ 4 from 1 reviews

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plate of scallion pancaked on a white plate and white background

Once you make these gluten free + vegan scallion pancakes, you may never order them from a restaurant again! This easy recipe is better than takeout!

I went through a serious scallion pancake phase. I was a senior in high school and I used to spend basically all my free time at a coffee shop nearby. NEXT to that coffee shop was a Chinese restaurant where I would pop by and get scallion pancakes any time I got hungry.

I loved them. I love the crispy, fried outside. I love the soft, chewy inside. I love the sauce. I still order them any time I see them at a Chinese food restaurant. It’s just one of those foods that feed my soul. I feel like I’ve sufficiently hyped up my love for scallion pancakes so that you’ll believe me when I tell you.

These gluten free and vegan scallion pancakes are legit. Like LEGIIIIIT. They have that same fried outside. The tapioca flour gives it that soft, chewy center. I could eat this entire plate and if I didn’t have my husband next to me sharing, I probably would have.

This recipe uses two flours that may be new to you: cassava flour and tapioca flour.

Cassava Flour: made from the whole root of the cassava plant, has a mild flavor and fine texture that is perfect for gluten free cooking and baking. If you’re wondering how to use cassava flour, it’s great for baking and using as a gluten free sub for all-purpose of whole wheat flour.

Tapioca Flour: made from the crushed pulp of the cassava root and is a very fine, white powder that is great for replacing cornstarch as a thickener for pies and sauces and aids in creating a crisp crust and chewy texture in baking.

So let’s jump into the recipe and make some Scallion Pancakes!! In a medium bowl, mix together the cassava flour, tapioca flour, 4 tablespoons avocado oil, water, apple cider vinegar, baking soda, and salt.

Fold together until a dough forms. Divide into three sections and form into pancakes. Heat 4 tablespoons of avocado oil on a pan over medium-high heat. Fry 1 pancake for about 3 minutes until golden brown, flip and fry the other side for about 2 minutes.

Transfer to a plate lined with parchment paper and continue until all the pancakes are fried. Place on a cutting board and cut each pancake into fourths. Whisk together the tamari, rice vinegar, agave, and sesame oil to serve alongside the pancakes.

Plate the pancakes and sprinkle with any remaining chopped scallions and sesame seeds.