Gluten-Free Scallion Pancakes
Updated: Oct 27
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!
Gluten-Free Scallion Pancakes
2 cup cassava flour
½ cup arrowroot starch
1 teaspoon corn-free baking powder
1½ cups boiling water
2 tablespoons sesame oil
2 cups scallions, thinly sliced
Sesame oil or avocado oil for frying
In a large mixing bowl, add the cassava flour, arrowroot starch, baking powder, and 1 teaspoon of sea salt. Whisk well until fully combined.
Add 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. If the dough is still dry and not fully sticking together, slowly add the rest of the water and knead until you form a springy, but not so sticky, ball of 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 a bit more cassava flour into the dough.
Divide the dough in half, and then in half again.
Roll each quarter into balls with your hands. If you have followed these instructions correctly, you will have 8 equal-sized balls of dough. Place them in a bowl or on a plate and cover with a damp kitchen towel.
Take one ball, leaving the rest covered under the damp kitchen towel. 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.
You can also use a tortilla press to flatten the dough, placing the dough between two pieces of parchment paper on the press and flattening it into a thin circular pancake shape. Do whichever method you are more comfortable with.
Don't mind our "Millennium Falcon" shaped rollout - but proof you don't have to roll out into a perfect circle!
Carefully remove the dough from the parchment paper and lay it on a flat surface. 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 pinwheel scallion roll between the 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, either use a rolling pin to roll out the dough or use a tortilla press.
Flatten it until it is very thin.
Place the uncooked dough on a plate and cover with a damp towel. Repeat these prepping steps with the remaining dough balls.
Once you have flattened and scallion'd all the pieces of dough, place a large flat skillet over medium heat. Brush a small dollop on the bottom of the pan to keep the dough from sticking, but not too much to make the dough become a deep-fried creation. We oiled our pan by using a cooking brush to spread a thin even layer on the bottom of our pan, reapplying between each pancake.
Carefully transfer the pancake to the heated pan and cook for about 3 to 5 minutes on each side or until nicely browned.
Transfer the cooked pancake to a wire rack to cool while you cook up the rest. Be sure not to wait too long before cutting into and enjoying! Best served while warm!