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!
Print
Pin
Servings: 12 servings
Calories: 86kcal
Equipment
Ingredients
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)
Instructions
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.
Nutrition
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