These easy homemade gluten-free scallion pancakes recipes are simple to make and delicious! They’re flaky and delicate, with the perfect amount of chewiness! Full of scallions and delicious when dipped in soy sauce!
You may never order scallion pancakes from a restaurant again after making these gluten-free + vegan scallion pancakes! This simple gluten-free scallion pancakes recipe tastes much better than takeout!
Best Gluten Free Scallion Pancakes Recipes
Here we are going to discuss about the best gluten free scallion pancakes (i) Chinese (ii) Korean, Hope you’ll definitely liked it a lot.
- Chinese Scallion Pancakes Recipe
- Gluten-Free Korean Scallion Pancakes Recipe (Pajeon)
1. Chinese Scallion Pancakes Recipe
This gluten-free Chinese scallion pancakes recipe taste exactly like the ones you’d get at a Chinese restaurant—except it’s gluten-free!
Have you ever heard of scallion pancakes? They’re also known as general onion pancakes or Chong Yao Beng. These crispy-on-the-outside, chewy-on-the-inside flatbreads are wrapped with minced scallions and sesame oil before being fried on a griddle or pan. They’re unleavened, and unlike IHOP pancakes, they’re savoury and made from dough.
Scallion pancakes are typically eaten with breakfast and are available as both a meal at a restaurant and a street food snack.
Now, let’s dive into the recipe.
- ½ cup chickpea/garbanzo flour + more for rolling (or ½ cup Bob’s Redmill Gluten-free All-Purpose Flour)
- ½ cups brown rice flour
- ¼ cups sweet rice flour
- ½ cup hot water
- ½ tsp. salt
- Approximately 2 tbsp sesame oil
- 1 bunch chopped small scallions (about 1 cup)
- ¼ cup vegetable oil (for frying)
- Gluten-free Tamari for serving (or soy sauce)
- Sift together the brown rice flour, chickpea flour, and sweet rice flour in a medium mixing bowl.
- Pour the hot water over the flour and blend with a fork. Knead into a dough using your hands. If you want a dough the consistency of playdough, add up to a tbsp extra water. Knead for about 2-3 minutes. Shape the dough into a ball, wrap it in plastic wrap, and set aside for 30 minutes.
- Divide the dough into four equal pieces. Roll 1 piece into a long thin oval (about 3×6 inches) on a surface lightly dusted with chickpea flour. Be careful to flour your rolling pin as well, so it doesn’t become sticky!
- Apply sesame oil to the surface and sprinkle with ⅛ teaspoon salt.
- Roll the oval into a long skinny snake, beginning with the long edge, using a pastry cutter or a knife to help lift the dough off the surface.
- Twist the snake into a small bun. Lightly flour your table and rolling pin again, and shape the coil into another long narrow oval—about 3×6 inches.
- Brush the surface with sesame oil and equally sprinkle ¼ cup chopped scallions on top.
- Roll the oval into a long skinny snake a second time, starting from the long edge, using a pastry cutter or a knife to help pull the dough off the surface.
- Coil the snake once more into a small bun. Lightly dust your surface and rolling pin once more, then shape the coil into a 7-inch round. Lift the pancake off the surface with a pastry cutter or a knife and place it on a baking sheet while you repeat with the remaining three pieces of dough.
- Heat approximately 2 tablespoons of vegetable oil in a cast-iron pan over medium-high heat. When the oil begins to sizzle, carefully place one pancake in the skillet. To prevent oil from spitting everywhere, use a splash screen. Cook for 1.5-3 minutes or until the edges start to look golden brown. Continue until both sides have become a light golden brown color. Transfer to a paper-towel-lined dish to rest while you prepare the remaining 3 pancakes.
- Cut into fourths and serve hot with tamari or soy sauce.
You can also read: Jicama Chips Recipe and Nutrition Facts
- Calories: 222kcal
- Carbohydrates: 33g
- Protein: 1g
- Fat: 9g
- Fiber: 2g
- Sugar: 1g
2. Gluten-Free Korean Scallion Pancakes Recipe (Pajeon)
This Gluten-Free Korean scallion pancake is crisp on the outside and chewy and flaky on the inside. It’s loaded with vegetables and easy to prepare.
Now, let’s get to the recipe of Korean scallion pancakes.
1. For Dipping Sauce:
- 1tablespoon water
- 1 tbsp. unseasoned rice vinegar
- 3 tbsp. soy sauce
- 1/2 teaspoons gochugaru (Korean red chili flakes) or mild chile flakes of your choice
- 1 minced garlic clove
- 1/8 tsp minced ginger
- 1 tsp. toasted sesame oil
- For Batter
- 2 cups (285g) all-purpose flour, normal or gluten-free (Bob’s Red Mill 1:1)
- 1/2 cup cornstarch (64g)
- 2 tsp. baking powder
- 2 teaspoons sugar
- 1 tsp freshly ground black pepper
- 2 cups club soda, ice-cold
- 1 tsp doenjang (fermented soybean paste from Korea), dark Japanese miso, or Chinese bean sauce
- 1 large egg yolk or 2 tsp beaten egg yolk
- 2 tbsp minced garlic
- 3 big or 3 medium bunches of scallions, sliced into 2-inch lengths. Before cutting across, cut any thick white pieces in half lengthwise.
- About ⅓ cup neutral oil (canola or grapeseed)
- Combine the water, vinegar, soy sauce, chili flakes, garlic, ginger, and sesame oil to make the sauce. If the flavor is too strong, add an extra ½ teaspoon of water. Use instantly or store in the refrigerator for up to 2 weeks. Before serving, return to room temp and shake or mix.
- Mix the flour, sugar, cornstarch, baking powder, and pepper in a medium mixing bowl to make the batter. Make a well in the center, then whisk in the club soda, garlic and bean paste, egg yolk. Extra gluten will form if you mix the batter too much, making it excessively thick and doughy. After 10 minutes of whisking, put the batter in the freezer to let any small residual clumps of flour dissolve and meld into the mixture on their own.
- When you’re ready to create the pancakes, ready a sheet pan by lining it with paper towels and setting it aside. Then fold the scallions into the cold batter. After that, heat 1 tbsp of the oil in a 10-inch nonstick pan over high heat. Add 1 cup of the scallion batter to the center of the pan when the oil begins to shimmer and slightly smoke.
- Spread it out with a spatula to make a 7-inch pancake. If the pancake touches the sides of the pan, the edges will burn before the center is cooked completely.
- Lower the heat to medium and cook the pancake for 4 to 5 minutes, or until the bottom has set. Once the pancakes have set, gently slip your spatula under the edge and raise them, so that some hot oil flows below the pancake. Cook for another 2 to 3 minutes, or until the bottom is a deep golden brown and crunchy. You can check the color of the pancake by lightly lifting an edge with your spatula. Flip the pancake and cook for 3 to 4 minutes on the other side until the second side is golden brown and heated through. Drain on a sheet pan that has been pre-heated. Return the pan to high heat, add another tbsp of oil, and repeat until all of the pancakes have been cooked.
- You should be able to eat 4 or 5 pancakes total. The completed pancakes can be stored on a clean sheet pan while preparing the others, but they are best eaten immediately.
- This Gluten-Free Korean Pancakes should be cut into quarters and served with little sauce cups on the side.
The Bottom Line
Making these easy homemade gluten-free scallion pancakes for breakfast or as an appetizer is a fantastic idea. They’re also wonderful for kids’ snacks. Make extra servings because they are too delicious to give up.