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Scallion Pancakes (gluten free + vegan)

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: serves 2 1x
  • Category: appetizer
  • Method: frying
  • Cuisine: asian

Description

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!


Scale

Ingredients

  • 1/3 cup cassava flour
  • 4 tablespoon tapioca flour
  • 4 tablespoons avocado oil + 4 tablespoons more for frying
  • 4 tablespoons warm water
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped scallions + 2 tablespoons extra for garnish
  • 1/4 cup tamari (or soy sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon agave nectar
  • 1 teaspoon sesame seed oil
  • sesame seeds for garnish

Instructions

  1. In a medium bowl, mix together the cassava flour, tapioca flour, 4 tablespoons avocado oil, water, apple cider vinegar, baking soda, and salt.
  2. Fold together until a dough forms.
  3. Fold in 1/2 cup chopped scallions.
  4. Divide into three sections and form into pancakes.
  5. Heat 4 tablespoons of avocado oil on a pan over medium-high heat.
  6. Fry 1 pancake for about 3 minutes until golden brown, flip and fry the other side for about 2 minutes.
  7. Transfer to a plate lined with parchment paper and continue until all the pancakes are fried.
  8. Place on a cutting board and cut each pancake into fourths.
  9. Whisk together the tamari, rice vinegar, agave, and sesame oil to serve alongside the pancakes.
  10. Plate the pancakes and sprinkle with any remaining chopped scallions and sesame seeds.