Last updated on July 6th, 2020
Sometimes a recipe idea pops in my head seemingly from nowhere at all. Take these gluten-free scallion pancakes, for example. I’d never eaten a scallion pancake. Not once in my whole life. So keep in mind that these are my gluten-free scallion-flatbread-esge interpretation and nowhere near traditional.
The solution: Recipe test them 10+ times, feeding them to as many friends as possible, polling the outcome at the end of each meal. Here’s where you imagine me plopping down a platter of scallion pancakes and fixating on you with crazy eyes as you eat the entire platter, eagerly waiting for approval.
C’mon guys, I’m way more cool than that!
You need proof? I accidentally googled “Snix” last week when my blog url didn’t autofill and up popped this definition of my nickname from Urban Dictionary: “A kick-ass nickname for someone who’s da bomb. An all-around, genuine, cool person.”
Before you ask: No, I didn’t submit the definition myself and no, I didn’t pay someone else to write it either. Someone out there thinks I’m “da bomb” and that’s enough of an ego boost to last for a while (or at least until I scroll down to the third definition listed).
The results of the super scientific taste test? Usually I double the recipe shared here when serving them as a side to miso soup or a smoked salmon soba bowl. Each time, I set the teetering stack of scallion pancake slices on the table to the uniformly-agreed tune of, “the four of us could never possibly eat all of these.” And each time, we do just that.
These scallion pancakes are inspired by the Chinese savory dish made with unleavened dough. Spirals rolled out with sesame oil and scallions rolled up between them make the layers peel apart at the coil. For a flakey traditional (non-gluten-free) scallion pancake,head over to my friend Lisa’s blog!
This gluten-free take isn’t quite as flakey and is more akin to the texture of flatbread. Even still, these gluten-free scallion pancakes are incredibly crispy with a slightly chewy bite.
- ½ cupchickpea/garbanzo flour, plus more for rolling (or ½ cup Bob’s Redmill Gluten-free All Purpose Flour
- ½ cup brown rice flour
- 1/4 cup sweet rice flour
- ½ cup hot water
- 1/2 teaspoon salt
- About 2 tablespoons sesame oil
- 1 bunch small scallions, chopped, about 1 cup
- About 1/4 cup vegetable oil, for frying
- For serving: Gluten-free Tamari (or soy sauce)
- Sift together the chickpea flour, brown rice flour, and sweet rice flour in a medium bowl.
- Pour the hot water over the flour and mix it with a fork to combine. Use your hands to knead the it into a dough. You want a dough about the texture of playdough, so add up to a tablespoon more water, if necessary. Knead for 2-3 minutes. Roll the dough into a ball, cover the ball in plastic wrap, and let it sit for 30 minutes.
- Cut the dough into four pieces. Roll one piece into a long narrow oval (approximately 3x6 inches) on a surface lightly floured with chickpea flour (be sure to flour your rolling pin too so it doesn't get sticky!), reserving the other two pieces in plastic wrap while you work.
- Brush the surface with sesame oil and sprinkle with 1/8 teaspoon of salt.
- Starting from the long edge, roll the oval into a long skinny snake, using a pastry cutter or a knife to help you lift the dough from the surface.
- Coil the snake up into a small bun (as seen in the gif above).
- Lightly flour your surface and rolling pin once more and roll the coil into a long narrow oval again (approximately 3x6 inches).
- Brush the surface with sesame oil and sprinkle 1/4 cup chopped scallions evenly over the surface.
- For a second time, starting from the long edge, roll the oval into a long skinny snake, using a pastry cutter or a knife to help you lift the dough from the surface.
- Coil the snake up into a small bun once more.
- Lightly flour your surface and rolling pin again and roll the coil into a 7-inch circle. Use a pastry cutter or a knife to help lift the pancake from the surface and set it on a baking sheet while you repeat with the 3 other pieces of dough.
- In a cast-iron skillet, heat about 2 tablespoons of vegetable oil over medium high heat. Once the oil sizzles, gently add one pancake to the skillet (tip: use a splash screen to keep oil from spitting everywhere). Cook for about 1.5-3 minutes (or until the edges start to look golden brown). Flip and repeat until both sides are lightly golden brown. Transfer to a paper-toweled lined plate to rest while you cook the other 3 pancakes.
- Cut into fourths and serve warm with tamari or soy sauce for dipping.
I regularly double this recipe, keeping the pancakes warm in a 200°F oven while I cook the others.