Gluten Free Scallion Pancakes

Scallion pancakes are one of those foods that are hard to stop eating once you start. Crispy on the outside, flaky and layered on the inside, with little pockets of savory scallion in every bite.

The problem is that traditional scallion pancakes are made with regular wheat flour. So if you eat gluten free, they’ve probably been off your list for a while.

Not anymore. This gluten free version comes out just as crispy and delicious as the original. You really can’t tell the difference.

The dough is simple to make with just a few pantry staples, and the technique of rolling, coiling, and flattening is what gives these pancakes their signature flaky layers.

They come with a quick dipping sauce that takes about a minute to whisk together. It’s savory, slightly tangy, and pairs perfectly with the warm pancakes.

Why You’ll Love This Recipe

Irresistibly Crispy Outside and Flaky Inside – The coiling technique creates dozens of delicate layers that shatter when you bite in.

Tastes Just Like the Real Thing – You will not believe these are gluten free because the texture is spot on.

The Dipping Sauce Makes It Next Level – That savory tamari sauce with a hint of sriracha heat brings every single bite to life.

Ingredients

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 3/4 cup Boiling Water
• 2 tbsp Sesame Oil
• 1 cup Scallions, thinly sliced
• 1/2 tsp Flaky Sea Salt
• 3 tbsp Avocado Oil, for frying

For the Dipping Sauce

• 3 tbsp Tamari
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1/2 tsp Sriracha
• 1/2 tsp Granulated Sugar

How to Make

Step 1

Whisk together the gluten free flour, xanthan gum, and salt in a large bowl. Pour in the boiling water and stir with a spatula until a shaggy dough forms. Once cool enough to handle, knead the dough briefly on a floured surface for 1 to 2 minutes until smooth. Cover with a damp towel and let rest for 15 minutes.

Step 2

Whisk together the tamari, rice vinegar, sesame oil, sriracha, and sugar in a small bowl until the sugar dissolves. Set the dipping sauce aside.

Step 3

Divide the dough into 4 equal portions. Roll out each piece into a thin circle about 7 to 8 inches across. Brush the surface with sesame oil, then scatter a generous layer of sliced scallions and a pinch of flaky sea salt over the top.

Step 4

Starting from one edge, roll the circle up tightly into a log, then coil the log into a spiral like a snail shell, tucking the end underneath. Flatten the coil gently with your palm, then roll it out again into a circle about 6 inches wide. Repeat with the remaining dough portions.

Step 5

Heat about 1 tablespoon of avocado oil in a nonstick skillet over medium heat. Place one pancake in the skillet and cook for 2 to 3 minutes per side, pressing down gently with a spatula, until both sides are golden brown and crispy.

Repeat with the remaining pancakes, adding more oil to the pan as needed.

Step 6

Cut each pancake into wedges and serve hot with the dipping sauce on the side.

My Tips

Use Boiling Water, Not Just Hot

The water needs to be fully boiling when you pour it into the flour mixture. Boiling water partially cooks the starches in the gluten free flour, which is what makes the dough pliable and easy to roll out instead of crumbly.

If you use water that’s just warm or hot from the tap, the dough won’t come together properly. It’ll crack when you try to roll it and fall apart when you try to coil it.

Boil your kettle right before you need it so the water is as hot as possible when it hits the flour.

Don’t Skip the Resting Time

After you knead the dough, covering it with a damp towel and letting it rest for the full 15 minutes makes a big difference. The rest gives the xanthan gum time to fully hydrate and bind everything together.

If you skip this step, the dough will be harder to roll out thin and it’s more likely to tear when you try to roll it into a log and coil it. The resting time is what gives you a smooth, flexible dough that actually cooperates.

Roll the Dough as Thin as You Can

When you roll out each piece into that first circle, try to get it as thin as possible without tearing it. Thinner dough means more visible layers once you coil it up and roll it out again.

Those layers are the whole point of scallion pancakes. If the dough is too thick before you roll it up, you’ll end up with a dense, doughy pancake instead of one with crispy, flaky layers.

Dust your rolling pin and surface with a little extra gluten free flour if it starts to stick.

More Tasty Recipes

• Gluten Free Chicken Fried Rice
• Gluten Free Crab Rangoon
• Gluten Free Crispy Egg Rolls
• Gluten Free Garlic Butter Naan
• Gluten Free Orange Chicken

FAQ

Why do I need xanthan gum if my gluten free flour already has it?

Some gluten free 1-to-1 baking flours already include xanthan gum in the blend, and some do not. Check your flour’s ingredient list before adding extra.

If your flour already contains xanthan gum, you can skip the additional 1/2 teaspoon called for in this recipe. Adding too much can make the dough gummy and overly chewy.