Healthier Scallion Pancakes (Gluten Free) (Dairy Free) (Low Salt) (Low Oil) + Dipping Sauce

Chinese-style onion pancakes can be much healthier when you make them at home. You control the amount of oil and salt, substitute coconut aminos for soy sauce, and choose gluten-free flour. Plus they can be served at their best - piping hot - right out of the frying pan! These pancakes were light with a mild onion flavor and make a perfect appetizer with the dipping sauce, or a delicious side dish with soup, salad or eggs. 

My Paleo Marin Rating: 3.5 Persimmons*

How to Make Healthier Scallion Pancakes (Makes 4 Pancakes):

Ingredients:

For the Dough:

2 cups gluten free flour (285 g) plus extra for dusting the work surface (preferably Cup4Cup Gluten Free Multipurpose Flour - for dairy-free flour, use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

1 cup (240 ml) boiling water

For the Oil Spread:

1/4 cup (60 ml) toasted sesame oil

2 tablespoons (18 g) gluten free flour (preferably Cup4Cup Gluten Free Multipurpose Flour - for dairy-free flour, use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

For the Optional Dipping Sauce:

3 tablespoons (45 ml) coconut aminos

2 tablespoons (30 ml) rice vinegar

1 teaspoon (5 ml) toasted sesame oil

1 tablespoon (12 ml) sugar

1 scallion thinly sliced

To Make the Pancakes:

12 scallions, green parts thinly sliced horizontally (about 1 cup)

Grapeseed oil, or other high heat oil for frying, about 2 tablespoons divided

Sprinkle of fine sea salt or kosher salt for finishing

Directions:

For the Dough:

Roll up pancakes to form a spiral

1. Place the flour in a food processor. Turn it on and slowly add the boiling water until a ball forms, about 15 seconds. Let cool a minute and then scrape onto a floured surface. Knead with your hands a few times to get a smooth ball. Add more flour until dough is not sticky and your hands are slightly covered with flour. Place in a bowl and cover with a wet towel or plastic wrap. Let sit at room temperature for an hour or put in refrigerator overnight. (Alternatively, you could beat the flour and water together with a wooden spoon in a large bowl.)

For the Oil Spread:

For final pancake size, flatten out the dough
and use a bowl to make a 7" circle; trim edges

1. Mix all ingredients in a small bowl and set aside.

For the Optional Dipping Sauce:

1. Mix all ingredients together and set aside until ready to serve in small bowls.

To Make the Pancakes:

1. When ready to make the pancakes, place the dough on a flat surface dusted with flour. Divide the dough into 4 pieces. Roll into balls. Taking one ball at a time, flatten gently with your hand then use a rolling pin to flatten into a 7" diameter circle. Brush with the oil spread. Roll up like a jelly roll and tuck in the ends (see photo). Flatten again with your hands and roll out again to a 7" circle. Brush with the oil again. Add 1/4 of the chopped scallions and roll into a jelly roll again. Flatten with your hand and roll out a third time to a 7" circle. Repeat with the other 3 balls.

2. Heat 1 tablespoon of the oil in an 8" frying pan just until you see smoke rising. Gently slip a spatula under 1 pancake and flip it into the hot oil. Cook for about 1-2 minutes. Flip it over for about 1-2 more minutes. Transfer to a plate with a paper towel to absorb as much oil as possible. Lightly sprinkle with salt. Repeat with the other 3 pancakes adding oil to the frying pan as necessary.

3. When ready to serve, cut into 4-6 pieces. Best served hot.

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Recipe adapted from The Wok by Kenji Lôpez-Alt available here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.