Our gluten-free scallion pancakes follow the same techniques as traditional ones, only ours is vegan and free from gluten, egg, corn, nuts, soy, and fried in healthy fats! They are filled with minced scallions, leaving a finished product that is crispy on the outside and chewy on the inside, and just absolutely delicious!
If you have never made scallion pancakes before, or prefer to use the traditional recipe instead of our food allergy-friendly one, we highly suggest checking out this video below! (Make sure to turn on the close captions)
Now that our research is complete, let's get to cooking!
2 cup cassava flour
½ cup arrowroot starch
1½ cups boiling water
2 tablespoons sesame oil
2 cups thinly sliced scallions
Sesame oil or avocado oil for frying
In a large bowl, combine the cassava flour, arrowroot starch, and 1 teaspoon of sea salt; whisk well.
Add about 1 cup of the boiling water and mix well with a spoon. You can also use your hands if you can handle the heat - I used the spoon until cool enough, then continued kneading with my hands.
Slowly add the rest of the water and knead until you form a springy and not so sticky dough.
If it seems dry, add a bit more water, but be sure not to add too much! You don't want soggy and soft dough or you will have a hard time working with it. If it gets too wet, knead in a bit more cassava flour.
Divide the dough in half, and then in half again.
Next, divide each quarter in half and roll into balls with your hands. If you followed these instructions right, you will have 8 equal-sized balls of dough. Cover with a damp kitchen towel over the bowl and set aside.
Grab one dough ball and keep the rest covered. Between two pieces of parchment paper, smush down the piece of dough using the palm of your hands to flatten it. Still keeping it between the parchment paper, use a rolling pin to roll out the dough, flattening it until it is very thin.
Brush a thin layer of oil and sprinkle a generous amount of sea salt on the surface. Add about 1/4 cup of minced scallions, spread out in a single layer on top of the flattened dough.
Carefully roll the dough up into a cylinder shape. Then, take one end and begin tucking it in until you end up with something that resembles a pinwheel or cinnamon roll.
Place the "cinnamon bun" scallion roll between two pieces of parchment paper and flatten it out similar to how we did it before: smush down the piece of dough using the palm of your hands to flatten it. Still keeping it between the parchment paper, use a rolling pin to roll out the dough, flattening it until it is very thin.
You can also try using a tortilla press: placing the rolled dough between two pieces of parchment paper on the press and flattening it into a thing circular pancake shape. We tried using the press but didn't do well with it and found it easier to roll out by hand - do whatever method you are more comfortable with.
Repeat these steps with the remaining dough balls.
Once ready, place a large flat skillet over medium heat and add enough oil to cover the bottom of the pan. We oiled our pan by using a cooking brush to spread a thin even layer on the bottom of our pan, reapplying between each cooking time.
Carefully transfer the pancake to the heated pan and cook for about 3 to 5 minutes or until nicely browned. If you are using our cooking brush method, brush some hot oil on the un-fried side before flipping. Fry the other side for about 3 minutes, or until crispy and browned.
Transfer the cooked pancake to a wire rack to cool while you fry up the rest. Be sure not to wait too long before cutting into and enjoying! Best served while warm!