Gluten Free Chinese Pancakes Recipe

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!

These Chinese Scallion Pancakes reminds me of our salt fish fritters that I ate while growingup in Jamaica, they are slightly salty and studded with scallions (green onions). We ate them for breakfast and theywere 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 Pancakesare savory flatbreads folded with oil and scallions, unlike pancakes here in the USA they are made from a dough instead of a batter. They are served at Chinese restaurants or found in frozen sections of Asian markets.

Chinese Savory Pancakes

I was inspired to prepare myrecipe after seeing THIS RECIPE, I usedBob’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 lotbecause it is gluten-free and the dough doesn’t need to develop as with regular flour. Gluten is what causes the dough to be elastic, so the more it’s kneaded the tighter and more elastic it becomes. Because gluten-free flour doesn’t contain gluten, it doesn’t need to be worked and kneaded as much. You just form dough into a smooth ball and 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 rolledeach dough out very thinly, brushed with roasted sesame oil and chopped scallions sprinkled over it.

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.

Gluten Free Chinese Chives Pancakes

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 theywere all gone!

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.These paleo scallion pancakes are pretty much indistinguishable from the ones I used to order at my favorite Mandarin breakfast joints—only mine are vegan, grain-free, egg-free, nut-free, and fried in healthy fats! These crispy-on-the-outside, chewy-on-the-inside flatbreads filled with minced scallions are delicious!

(葱油饼). These irresistibly crispy-on-the-outside, chewy-on-the-inside flatbreads are folded with minced scallions and sesame oil, and then cooked on a pan or griddle. They’re unleavened, and unlike the pancakes you order at IHOP, they’re savory and made from dough—not batter. Served both as a restaurant dish and a street food snack, scallion pancakes are usually eaten with breakfast.

Gluten Free Pancakes

To be honest with you, I’ve been dying to make these for a while now, but something’s always held me back. I think I was afraid I wouldn’t ever be able to make a paleo version of scallion pancakes that does justice to the real thing.

It took some elbow grease and a lot of experimentation, but I came up with a paleo, gluten-free, and vegan version that tastes pretty close to the real thing! But don’t just take my word for it; these paleo scallion pancakes got huge thumbs up from both Ollie (my picky younger son) AND my discerning and oh-so-blunt parents. My dad’s only feedback: Don’t skimp on the scallions, eat these pancakes while they’re piping hot (so the crunchy texture isn’t compromised), and enjoy them with a mug of strong Chinese tea so it helps aid with digestion. Thanks, Pop!

This recipe uses cassava flour, which is not the same thing as tapioca flour/starch, and arrowroot powder, which is starch extracted from the roots of the arrowroot plant. You can read more about cassava flour here, and about arrowroot powder here. And by the way, I definitely recommend using a kitchen scale to measure out the flours for consistency!

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 If you successfully experiment with other flours or fats, please let us all know in the comments so we can benefit from your experience!

Add about 1 cup of the boiling water and mix well with a spoon (or your hands if your nerve endings are gone like mine). Slowly add the rest of the boiling water and knead well…

…until you form a spring-y, not-sticky dough. If it seems extra dry, add a touch more water, but watch out—you don’t want a wet, soft dough, or you’ll have trouble working with it. If it gets too wet, knead in a bit more cassava flour.

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Divide the dough in half, and then in half again. Next, divide the dough in half one more time. If you followed my instructions correctly, you should end up with 8 equal-sized portions. Roll ’em into balls with your hands.

Grab one dough ball, making sure to keep the rest of the balls covered. (I just pop a silicone lid or damp kitchen towel over the bowl.) Smush down the piece of dough with your fingers, and then flatten it between two pieces of parchment paper. Use a rolling pin to flatten it until it’s very thin—about ⅛-inch.

Carefully roll the dough up into it looks like a scallion cigar. Then, take one end and tuck it in. Coil the cigar around…

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Place the “cinnamon bun” between two pieces of parchment paper, and either flatten it into a thin circular pancake with a tortilla press (which helps give your pancake a nice circular shape)…

…or roll it out by hand with a rolling dowel. I usually do both: I smush mine with a tortilla press and then roll it out even thinner with a rolling dowel ’cause I like my scallion pancakes extra crispy. Repeat with the remaining dough balls and roll out as many as you feel like serving.

Place a large skillet over medium heat. Once the pan is hot, add enough fat so it covers the bottom of the pan. Carefully transfer a pancake to the pan and cook for 5 minutes on one side (or until nicely browned). Right before you’re ready to flip it, brush on some hot oil on the un-fried side.

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Don’t wait too long before cutting and eating. As my pop said, serve these pancakes while they’re warm, and with some strong hot tea!

If you want to make the dough ahead of time, you can form the “cinnamon buns” and wrap those up individually (with plastic wrap or parchment paper) and store them in a freezer bag for up to 4 months. Thaw the “buns” in the fridge overnight and roll them out before frying. The frozen uncooked pancakes are pretty delicate, so it is best to roll them out right before you fry them.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

Healthy Gluten Free Buckwheat Pancakes

These paleo scallion pancakes are pretty much indistinguishable from the ones I used to order at my favorite Mandarin breakfast joints—only mine are vegan, grain-free, egg-free, nut-free, and fried in good fats! These crispy-on-the-outside, chewy-on-the-inside flatbreads filled with minced scallions are delicious!

If you want to make the dough ahead of time, you can form the cinnamon buns and wrap those up individually (with plastic wrap or parchment paper) and store them in a freezer bag for up to 4 months. Thaw the buns in the fridge overnight and roll them out before frying. The frozen uncooked pancakes are pretty delicate, so it is best to roll them out right before you fry them.

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.Dairy-Free & Gluten-Free Appetizer Recipes Egg-Free and Gluten-Free Recipes Gluten-Free Appetizer & Snack Recipes Nut-Free and Gluten-Free Recipes Refined Sugar Free and Gluten-Free Recipes Soy-Free and Gluten-Free Recipes Vegan and Gluten-Free Recipes

Scallion Pancakes With Addictive Dipping Sauce| Bright Roots Kitchen

In the early days of our relationship, my husband and I shared a “date lunch” every week, where we went out to eat at a restaurant near his office. One of my favorite appetizers from that time was the scallion pancakes at a local Chinese restaurant: a salty, savory flatbread that presented a crisp outer crust and soft, chewy and light interior. After much experimentation, I finally figured out how to re-create these savory treats in a gluten-free format. Serve these alongside any Asian sauces or dips for a fabulous introduction to a meal.

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