These Chinese Scallion Pancakes remind me of our saltfish fritters that I ate while growing up in Jamaica. They are slightly salty and studded with scallions (green onions). We ate them for breakfast, and they were very popular back home. I’m so excited that I can continue to enjoy the taste of home without the addition of salt fish.

Chinese Scallion Pancakes are savory flatbreads folded with oil and scallions. Unlike pancakes in the USA, they are made from dough instead of batter. They are served at Chinese restaurants or found in frozen sections of Asian markets.

Ingredients For Chinese Scallion Pancakes

  • Gluten-Free Flour: This alternative to traditional wheat flour provides the necessary structure without gluten, making it perfect for those with gluten sensitivities or celiac disease. It helps create a tender yet cohesive pancake.
  • Flax Seeds: Ground flax seeds are often used as a healthy binding agent in gluten-free cooking. They add a slight nuttiness and are rich in omega-3 fatty acids, which contribute to the nutritional profile of the pancakes.
  • Salt: enhances the flavor of the other ingredients, bringing out the subtle notes of the flour and flax seeds.
  • Warm water helps to hydrate the gluten-free flour, making the batter easier to mix and promoting a smooth texture in the finished pancakes.
  • Roasted sesame oil imparts a rich, nutty flavor that is characteristic of many Asian dishes. Just a tablespoon adds depth and a distinct aroma to the pancakes.
  • Green onion: Chopped green onions add a fresh, sharp bite and a pop of color, providing a savory contrast to the nutty elements of the pancakes.
  • Oil: Used for cooking, oil ensures the pancakes don’t stick to the pan and helps achieve a golden-brown exterior.
Chinese Scallion Pancakes

How To Make Chinese Scallion Pancakes?

I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour  to make the dough, which came together pretty easily. You will find that you don’t need to knead the dough a lot because it is gluten-free and the dough doesn’t need to develop as with regular flour.

Gluten makes dough elastic, so kneading it more results in a tighter and more elastic texture. Since gluten-free flour lacks gluten, it requires less kneading and working.

You just form the dough into a smooth ball until you are ready to roll it out.I added a little ground flaxseed, you can substitute with chia seeds. The dough is quite simple,  but the addition of scallions/green onions adds amazing flavor.

I divided the dough into 4 equal balls, then rolled each dough out very thinly, brushed with roasted sesame oil and chopped scallions sprinkled over it.

Chinese Scallion Pancakes (Gluten-Free)

Here I am rolling the dough like you would when making a jelly roll, then I roll dough into a spiral tucking the end in. The dough is then rolled into a thin circle with a rolling pin.

Chinese Scallion Pancakes (Gluten-Free)

Here I’m rolling the dough into a spiral tucking the end in.

Chinese Scallion Pancakes (Gluten-Free)

The pancakes are then cooked on both sides in an oiled, covered skillet.

Chinese Scallion Pancakes ((Gluten-Free)

These Chinese Scallion Pancakes were amazing, they were crispy and chewy at the same time. Full of bold flavors, such a delicious treat. I made 2 batches and they were all gone!

Chinese Scallion Pancakes (Gluten-Free)

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Chinese Scallion Pancakes (Gluten-Free) on a white rectangular plate on a wooden board

Chinese Scallion Pancakes (Gluten-Free)

These amazing Chinese Scallion Pancakes are so crispy and tasty! They are delicious served with my simple dipping sauce and they are Gluten-Free and Vegan!
5 from 13 votes
Print Pin Rate
Course: Breakfast
Cuisine: Asian, Chinese
Keyword: Chinese scallion pancakes, gluten free scallion pancakes, scallion pancakes
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 12 servings
Calories: 86kcal



For The Pancakes

  • 2 cups gluten-free flour
  • 1 teaspoon ground flax seeds
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon roasted sesame oil
  • 6 scallion/green onion green parts chopped
  • oil for frying
  • salt for sprinkling

For The Dipping Sauce

    Dipping Sauce

    • 2 tablespoons Bragg’s liquid aminos
    • 2 teaspoon maple syrup
    • 1 tablespoon lemon
    • 1 teaspoon roasted sesame oil
    • 1/4 teaspoon ginger
    • 1 tablespoon scallion green onion (finely chopped)


    For The Pancakes

    • Place gluten-free flour, flaxseed and salt in a large bowl. Add water and mix until the dough comes together. Using hand, form into a dough ball.
    • Divide into 4 equal balls, roll each dough into a circle in between oiled parchment paper or clingfilm. Brush with sesame oil and sprinkle with scallion/spring onion.
    • Roll dough into a cylinder, then into a spiral tucking the end in. Roll out into a thin circle.
    • Heat oil in a skillet on medium high, gently add pancakes, cover skillet and cook for 2 minutes, turn over, sprinkle with a little salt and cook for another 2 minutes on the other side. Repeat for the other 3 pancakes. Cut into wedges.
    • Delicious served with dipping sauce.

    Dipping Sauce

    • Mix ingredients for dipping sauce into a small bowl and serve.


    Calories: 86kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 99mg | Potassium: 24mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg