One of my favorite snacks to eat growing up was scallion pancakes, a delicious savory Chinese treat (Cong you bing), that my mom and I would enjoy together, dipped in a vinegar soy sauce. This AIP and vegan recipe is a quick and easy version with a batter rather than a dough that needs to be rolled, coiled, and rolled again. Let’s be honest. I am too lazy for rolling my dough!
RECOMMENDATIONS
- Use a non-stick griddle or frying pan if possible.
- The batter texture should be a bit runny and not too thick. If the batter is too thick, add a little water.
- If the scallion pancake is not cooked long enough, it will have a gummy texture on the inside. Just place back onto the pan and cook for a bit longer.
- The scallion pancake freezes very well – just be sure to separate each pancake with aluminum foil or parchment paper to prevent them sticking together.
EASY AIP SCALLION PANCAKES
: 5-6 scallion pancakes
: 5 min
: 40 min
: 45 min
This AIP and vegan scallion pancake recipe is a quick and easy version of the savory Chinese pancake (Cong you bing), with a batter rather than a dough. Diet Type: SFED, AIP, Paleo, W30, Vegan
Ingredients
- 3/4 cup cassava flour
- 3/4 cup arrowroot powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp apple cider vinegar
- 1/2 cup scallions, thinly sliced
Directions
- Step 1 In a large bowl, mix cassava flour, arrowroot powder, baking soda, and salt.
- Step 2 Add in coconut milk and apple cider vinegar. Stir until there are no lumps and the batter is smooth. The texture should be fairly runny and not too thick.
- Step 3 Slice scallions and mix well into batter.
- Step 4 Heat up a non-stick griddle or frying pan to medium-high heat.
- Step 5 Once the pan is hot, pour 3/4 cup of batter onto the pan. Each scallion pancake will be roughly 6” in diameter.
- Step 6 Add a pinch of salt to the scallion pancake on the pan while it is cooking if desired. Wait roughly 5-7 minutes before flipping and repeat.
- Step 7 Once the scallion pancakes are nicely browned on both sides, place on a cooling rack.
- Step 8 If you find the texture on the inside of the scallion pancake to be too gummy, just place back onto the pan and cook for a bit longer.
- Step 9 If using a plate to cool off, make sure the scallion pancakes aren’t stacked on top of each other since the texture can be a bit sticky due to the cassava flour.
- Step 10 Slice and serve with a side of coconut aminos dipping sauce or enjoy on its own.
- Step 11 Store leftovers in an air-tight container in the fridge or freezer. Reheat in the oven.
The AIP Scallion Pancakes are very good, and they are easy to make.
Hi! Can you also make AIP okonomiyaki? Ive seen a recipe but using Chinese yam, I only have dried ones and it doesn’t work.
Thanks for asking about the okonomiyaki (what a great dish!)- I am not sure yet about how to make this AIP. However, I am currently working on an AIP Korean-inspired veggie pancake. Be sure to sign-up for the newsletter for the latest recipe updates!