Gluten-Free Scallion Pancake. These scallion pancakes are inspired by the Chinese savory dish made with unleavened dough. Spirals rolled out with sesame oil and scallions rolled up between them make the layers peel apart at the coil. For a flakey traditional (non-gluten-free) scallion pancake,head over to my friend Lisa's blog!

It tastes similar to soy but it's less salty and a tad sweeter, which I love! Place gluten-free flour, flaxseed and salt in a large bowl. Add water and mix until the dough comes together. You can have Gluten-Free Scallion Pancake using 4 ingredients and 8 steps. Here is how you cook that.

Ingredients of Gluten-Free Scallion Pancake

It's 1 cup of peeled split mung bean.
Prepare 1/4 tsp of salt.
You need of Vegetable oil.
You need of Scallion (or green onion).

Using hand, form into a dough ball. Add gluten free flour to a large bowl and form a well. Add hot water to the flour and mix with a spatula until the flour is moistened. Scallion Pancakes (Paleo, Gluten Free, Vegan) Jump to Recipe Jump to Video Print Recipe These paleo scallion pancakes are pretty much indistinguishable from the ones I used to order at my favorite Mandarin breakfast joints—only mine are vegan, grain-free, egg-free, nut-free, and fried in healthy fats!

Gluten-Free Scallion Pancake instructions

Soak 1 cup of peeled split mung bean in water for 4 – 5 hours or overnight. Make sure the water covers the mung bean completely. After soaking, drain out all the excess water.
Transfer the soaked mung bean into a blender with 2/3 cup of water. Blend until the mixture is smooth..
Thinly slice the scallion or green onion..
In a clean mixing bowl, pour in the mung bean mixture, add 1 to 1 ½ cup of sliced green onion, 1/4 teaspoon of salt. Mix everything together. Make sure the scallion is evenly distributed..
Coat a non-sticking pan evenly with 1 tbsp of oil. Pour in about 1 cup of mung bean-green onion mixture. With a spatula, thinly spread out the mixture. You want the pancake to be about ¼” thick.
Fry each side for about 1 minute on medium-high heat. But make sure to adjust the flame according to your stove. After one side is done, flip and continue to fry the other side until the pancake becomes golden brown..
Serve warm and sprinkle some salt on the top of needed..
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Transfer to a paper-towel lined plate and season lightly with salt. Repeat with the remaining cabbage, making sure to re-mix before each round, as the egg tends to fall to the bottom. While the cabbage is frying, make the sauce: combine all ingredients in a small bowl. Korean Pancakes, called Pajeon, are a great main dish or side dish. Higher in protein than Chinese pancakes, these are a great staple, easy meal, fun side dish, popular appetizer or nutritious snack.