Vegan, gluten-free savory pancakes. packed with protein, green goodness from scallions and a hint of asian flair thanks to the sesame oil.
Gluten-Free Scallion Pancakes [Vegan, Gluten-Free]
Ingredients
- 1 cup chickpea flour
- 1/2 cup almond meal
- 1/2 cup brown rice flour
- 2 teaspoon baking soda
- 1 1/2 teaspoon xanthan gum
- 1 teaspoons salt
- 1 cup boiling water
- 2 tablespoons olive oil + extra for the pan
- 2/3 cup of scallions, finely chopped
- 2 tablespoons sesame oil
- A few pinches salt or sea salt for seasoning
Preparation
- Combine flours, baking soda, xanthan gum, salt and one cup of boiling water. Using a stand mixer (or your intense arm muscles), mix vigorously for about 30 seconds until smooth.
- Add olive oil and chopped scallions. Mix again for about 30 seconds, then add sesame oil and mix one more time.
- Add enough water to find a consistency somewhere between burger patty and runny pourable batter. You want it to be a little fluid, but thick enough to hold its shape.
- Heat a bit of olive oil in a frying pan. When it glistens, pour your batter in as you would regular pancakes. Cook about 2-3 minutes until golden brown, then flip and repeat on the other side.
- Transfer to a paper towel to blot before serving.
Notes
Reserve extra batter in the fridge for up to 3 days.
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Chickpea Flour
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About The Author
Amy Height
See My Recipes Healthy plant-based recipes to nourish your body and soul.
Amy Height is the founder of From the Ground Up Wellness, a holistic nutrition practice where she helps clients nourish the body they have to uncover the body they want. She is a recipe-developing fanatic, yogi and triathlete, balancing her desire to lift heavy things with a passion for getting messy in the kitchen. For recipes and more ideas on living your most vibrant life, please visit fromthegroundupwellness.com.
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