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!
- 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
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
- 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.