By The Toasted Pine Nut
Scallion Pancakes (gluten free + vegan)
10 steps
Prep:10minCook:15min
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!
Updated at: Thu, 21 Nov 2024 10:05:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
23
High
Nutrition per serving
Calories451.8 kcal (23%)
Total Fat30.5 g (44%)
Carbs41.7 g (16%)
Sugars6.8 g (8%)
Protein6.6 g (13%)
Sodium2797.7 mg (140%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
0.33 CupCassava Flour
4 tablespoontapioca flour
4 tablespoonsavocado oil
+ 4 tablespoons more for frying
4 tablespoonswater
warm
1 tablespoonapple cider vinegar
½ teaspoonbaking soda
½ teaspoonsalt
½ cupscallions
chopped, + 2 tablespoons extra for garnish
¼ cuptamari
or soy sauce
1 tablespoonrice vinegar
1 tablespoonagave nectar
1 teaspoonsesame seed oil
sesame seeds
for garnish
Instructions
Step 1
In a medium bowl, mix together the cassava flour, tapioca flour, 4 tablespoons avocado oil, water, apple cider vinegar, baking soda, and salt.
Step 2
Fold together until a dough forms.
Step 3
Fold in 1/2 cup chopped scallions.
Step 4
Divide into three sections and form into pancakes.
Step 5
Heat 4 tablespoons of avocado oil on a pan over medium-high heat.
Step 6
Fry 1 pancake for about 3 minutes until golden brown, flip and fry the other side for about 2 minutes.
Step 7
Transfer to a plate lined with parchment paper and continue until all the pancakes are fried.
Step 8
Place on a cutting board and cut each pancake into fourths.
Step 9
Whisk together the tamari, rice vinegar, agave, and sesame oil to serve alongside the pancakes.
Step 10
Plate the pancakes and sprinkle with any remaining chopped scallions and sesame seeds.
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Notes
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Bland
Crispy
Delicious
Dry
Easy
