Kind of a bold statement, but if asked for a menu as my last meal on earth, I’d definitely have to throw scallion pancakes on there. The stretchy, doughy texture, the savory taste, and the accompanying soy sauce is just oh so satisfying on so many levels. So I knew I had to recreate them in a way that caters to those sensitive to refined oils / gluten / grains. I’m so beyond excited for this recipe, which took a few tries in the making but I think I finally got it. Perfect to bring as an appetizer to any party and sure to impress.
For the pancakes:
- 1 cup cassava flour
- 3/4 cup water
- 1/4 tsp garlic powder
- 1/8 tsp sea salt
- few cracks of black pepper
- 2 tbsp fresh scallions
- 1/2 cup avocado oil (important! has a really high smoke point, and will be used for frying).
Mix together all ingredients and form into dough. The batter should stick together nicely without much moisture. As in, you should be able to hold it in your hands without dough sticking to / falling through your fingers. If it’s too moist, add 1tbsp cassava flour (or coconut flour) at a time until aforementioned texture is achieved.
Begin to heat the oil over the stove top.
Place parchment paper on a tray and dough onto parchment paper. Place another piece of parchment paper on top of the dough, and roll out until ~1 cm (1/3 inch) thick. Slice the flattened dough into triangles. With a spatula, lift the triangle off of the tray and into the heated oil. It should bubble when you place it in. BE CAREFUL OF OIL BURNS!!! I place each one in using a spatula to avoid getting any fingers / face near the bubbling cauldron of oil.
Fry each pancake for ~2-3 minutes per side. They should be golden brown when you flip them. If not, sauté just a bit longer.
As the pancakes are cooling, make the sauce:
Soy almond ginger sauce:
- 1/4 cup coconut aminos
- 1 tbsp almond butter
- 1/4 tsp fresh ginger
- 1/8 tsp fresh garlic
- 1/4 tsp sesame oil
- 1 tbsp fresh scallions
- Salt and pepper
Combine all ingredients in a small bowl and serve with the pancakes.