gluten free vegan scallion pancake recipeI love a warm and crispy scallion pancake with a dim sum meal. And now you can too with my gluten free vegan scallion pancake recipe! Serve up with some delish soy/rice vinegar mix or hoisin and you’re good to go!

  • 2 cups gluten free flour of choice (I always use quinoa so I get a protein punch)
  • 2 tbsp vegetable oil
  • 3/4 cup hot water
  • ½ tsp sea salt
  • ¾ tsp Chinese five spice
  • 4 green onions, finely sliced, about 1 cup sliced
  • 3 tbsp sesame oil

In a mixing bowl, combine flour, salt and five spice. Add 1 tbsp of vegetable oil and about ¾ cup of very hot water, mix well with a spoon. Once combined roughly, start bringing the dough together with your hands. If the dough isn’t holding together after a little bit of kneading (initially it’s supposed to be a bit dry to the touch but hold together), it may need a touch (1-2 tsp) more hot water. Knead it for about 5 minutes with your hands until the dough becomes elastic and smooth and then set aside for 30 minutes under a damp kitchen towel so that the dough doesn’t dry up.

Once rested, divide dough into four equal size portions.

On a lightly floured work surface, roll the first portion of the dough into a long rectangle. Roll it out as thinly as you possibly can.

Brush rolled-out dough with a little bit of vegetable oil and sprinkle with about ¼ cup of sliced green onions.

Roll the dough into a long snake away from yourself and then coil it gently. Set aside to rest while you tackle the remaining 3 portions of the dough in the same manner.

After the first coil has had a chance to rest, roll it out into a circular pancake on a lightly floured surface. Sprinkle the top of the pancake with a bit of flour (before you start rolling) to stop the scallions getting stuck to the rolling pin. Don’t roll the pancake out too thin as it will become dry and brittle after cooking, make it just under a 1/4 inch” thick. It’s okay if some scallions start poking out through the dough or if there are small tears in the dough.

Heat up 2 teaspoons of peanut oil in a medium, non-stick frying pan on a low-medium heat. Once the oil gets hot, gently place the pancake on the pan. Allow it to cook for about 3 minutes, then flip over to the other side using a spatula. After another 2 minutes, flip again. Continue flipping every 2 minutes to ensure the scallions poking through do not burn and the pancake gets evenly browned on both sides and cooks through inside – it takes about 8-10 minutes to for each pancake to cook.

Cut each pancakes into 6 triangles using a pizza cutter or a sharp knife. Serve warm with the dipping sauce on the side.


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