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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 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


  1. 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.
  2. Add olive oil and chopped scallions. Mix again for about 30 seconds, then add sesame oil and mix one more time.
  3. 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.
  4. 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.
  5. Transfer to a paper towel to blot before serving.


Reserve extra batter in the fridge for up to 3 days.


This site uses Akismet to reduce spam. Learn how your comment data is processed.