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Home » Blog » Recipes » Appetizers » Scallion Pancakes (Paleo, Gluten Free, Vegan)

Scallion Pancakes (Paleo, Gluten Free, Vegan)

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These paleo scallion pancakes are pretty much indistinguishable from the ones I used to order at my favorite Mandarin breakfast joints—only mine are vegan, grain-free, egg-free, nut-free, and fried in healthy fats! These crispy-on-the-outside, chewy-on-the-inside flatbreads filled with minced scallions are delicious!

An overhead shot of Paleo Scallion Pancakes cut into wedges on a black background what sliced scallions scattered around them.

What are Chinese Scallion Pancakes?

Never heard of scallion pancakes? You may know them as green onion pancakes, or chong yao beng (葱油饼). These irresistibly crispy-on-the-outside, chewy-on-the-inside flatbreads are folded with minced scallions and sesame oil, and then cooked on a pan or griddle. They’re unleavened, and unlike the pancakes you order at IHOP, they’re savory and made from dough—not batter. Served both as a restaurant dish and a street food snack, scallion pancakes are usually eaten with breakfast.

To be honest with you, I’ve been dying to make these for a while now, but something’s always held me back. I think I was afraid I wouldn’t ever be able to make a paleo version of scallion pancakes that does justice to the real thing.

An overhead shot of a crispy Paleo and gluten-free Scallion Pancakes on a wire cooling rack.

Paleo, Gluten-free, and Vegan Scallion Pancakes!

It took some elbow grease and a lot of experimentation, but I came up with a paleo, gluten-free, and vegan version that tastes pretty close to the real thing! But don’t just take my word for it; these paleo scallion pancakes got huge thumbs up from both Ollie (my picky younger son) AND my discerning and oh-so-blunt parents. My dad’s only feedback: Don’t skimp on the scallions, eat these pancakes while they’re piping hot (so the crunchy texture isn’t compromised), and enjoy them with a mug of strong Chinese tea so it helps aid with digestion. Thanks, Pop!

A closeup shot of someone thinly slicing scallions to make Paleo and gluten-free Scallion Pancakes

Cassava flour FTW!

This recipe uses cassava flour, which is not the same thing as tapioca flour/starch, and arrowroot powder, which is starch extracted from the roots of the arrowroot plant. You can read more about cassava flour here, and about arrowroot powder here. And by the way, I definitely recommend using a kitchen scale to measure out the flours for consistency!

A caveat: As I mentioned in my Paleo Curried Meat Pies recipe, I’m no paleo baking expert. So before you ask: I have no idea what happens if you substitute another flour for the cassava flour or arrowroot flour. If you successfully experiment with other flours or fats, please let us all know in the comments so we can benefit from your experience!

Time to make Paleo Scallion Pancakes!

Makes 8 (8-inch) pancakes

Ingredients:

  • 2 cup (256 g) cassava flour
  • ½ cup (64 g) arrowroot powder
  • Diamond Crystal brand kosher salt 
  • 1½ cups boiling water
  • 2 tablespoons toasted sesame oil
  • 2 cups (121 g) thinly sliced scallions 
  • Ghee, avocado oil, or your fave high temperature cooking fat for frying

Equipment:

  • Large bowl
  • Kitchen scale or dry measuring cups
  • Measuring spoons
  • Whisk
  • Liquid measuring cup
  • Parchment paper
  • Tortilla press (optional)
  • Rolling dowel
  • Silicone baking brush
  • Large cast-iron skillet or non-stick skillet
  • Stainless steel wire rack

Method:

Measure out the cassava flour, arrowroot powder, and 1 teaspoon of Diamond Crystal brand kosher salt into a large bowl.

Measuring out the dry ingredients for Paleo Scallion Pancakes and putting them in a large glass bowl.

Whisk well to combine.

Whisking the dry ingredients in a glass bowl to make nut-free, gluten-free, Paleo Scallion Pancakes

Add about 1 cup of the boiling water and mix well with a spoon (or your hands if your nerve endings are gone like mine). Slowly add the rest of the boiling water and knead well…

Adding hot water to the form the dough for Paleo Scallion Pancakes and kneading them by hand.

…until you form a spring-y, not-sticky dough. If it seems extra dry, add a touch more water, but watch out—you don’t want a wet, soft dough, or you’ll have trouble working with it. If it gets too wet, knead in a bit more cassava flour.

Forming the dough for Paleo Scallion Pancakes into a round ball.

Divide the dough in half, and then in half again. Next, divide the dough in half one more time. If you followed my instructions correctly, you should end up with 8 equal-sized portions. Roll ’em into balls with your hands.

Rolling smaller balls of dough to make Paleo Scallion Pancakes

Grab one dough ball, making sure to keep the rest of the balls covered. (I just pop a silicone lid or damp kitchen towel over the bowl.) Smush down the piece of dough with your fingers, and then flatten it between two pieces of parchment paper. Use a rolling pin to flatten it until it’s very thin—about ⅛-inch.

A four step shot of how to flatten the paleo scallion pancake dough between parchment paper and a rolling pin.

Brush on a thin layer of toasted sesame oil.

Brushing sesame oil on a flattened piece of cassava flour dough to make vegan and paleo scallion pancakes

Add ¼ cup of the minced scallions in a single layer to the flattened dough. Sprinkle on some salt as well.

Sprinkling scallions and salt on a flattened piece of cassava flour dough to make Paleo Scallion Pancakes

Carefully roll the dough up into it looks like a scallion cigar. Then, take one end and tuck it in. Coil the cigar around…

A four-step shot that shows someone rolling up the Paleo Scallion Pancake dough into a cigar shape and then wrapping it around like a cinnamon roll.

…until you end up with something that kinda looks like a pinwheel or a cinnamon bun.

Someone holding a Paleo Scallion Pancake dough that has been formed to look like a cinnamon roll.

Place the “cinnamon bun” between two pieces of parchment paper, and either flatten it into a thin circular pancake with a tortilla press (which helps give your pancake a nice circular shape)…

A four-step shot of someone flattening the Paleo Scallion Pancake dough in a tortilla press

…or roll it out by hand with a rolling dowel. I usually do both: I smush mine with a tortilla press and then roll it out even thinner with a rolling dowel ’cause I like my scallion pancakes extra crispy. Repeat with the remaining dough balls and roll out as many as you feel like serving.

A shot of someone rolling out the Paleo Scallion pancake dough between parchment paper with a rolling pin.

Place a large skillet over medium heat. Once the pan is hot, add enough fat so it covers the bottom of the pan. Carefully transfer a pancake to the pan and cook for 5 minutes on one side (or until nicely browned). Right before you’re ready to flip it, brush on some hot oil on the un-fried side.

A four-step shot of someone frying a Paleo Scallion Pancake in a large cast iron skillet.

Then, fry on the other side for about 3 minutes or until crispy and browned.

A closeup shot of a crispy Paleo Scallion Pancake in a cast iron skillet.

Transfer the cooked pancake to a wire rack to cool a bit while you fry up more cakes.

An overhead shot of two Paleo Scallion Pancakes on a wire cooling rack.

Don’t wait too long before cutting and eating. As my pop said, serve these pancakes while they’re warm, and with some strong hot tea!

An overhead shot of a Paleo Scallion Pancake cut into wedges.

If you want to make the dough ahead of time, you can form the “cinnamon buns” and wrap those up individually (with plastic wrap or parchment paper) and store them in a freezer bag for up to 4 months. Thaw the “buns” in the fridge overnight and roll them out before frying. The frozen uncooked pancakes are pretty delicate, so it is best to roll them out right before you fry them.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Paleo Scallion Pancakes by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
Print Recipe
4.80 from 20 votes

Paleo Scallion Pancakes

These paleo scallion pancakes are pretty much indistinguishable from the ones I used to order at my favorite Mandarin breakfast joints—only mine are vegan, grain-free, egg-free, nut-free, and fried in good fats! These crispy-on-the-outside, chewy-on-the-inside flatbreads filled with minced scallions are delicious!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: Chinese, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Primal, Vegan
Servings: 8 pancakes
Calories: 222kcal
Author: Michelle Tam

Ingredients

  • 2 cup cassava flour
  • ½ cup arrowroot powder
  • Diamond Crystal kosher salt
  • 1½ cups boiling water
  • 2 tablespoons toasted sesame oil
  • 2 cups thinly sliced scallions
  • ghee avocado oil, or your fave high temperature cooking fat for frying
US Customary - Metric

Instructions 

  • Measure out the cassava flour, arrowroot powder, and 1 teaspoon of Diamond Crystal brand kosher salt into a large bowl. Whisk well to combine.
  • Add about 1 cup of the boiling water and mix well with a spoon (or your hands if your nerve endings are gone like mine). Slowly add the rest of the boiling water and knead well until you form a spring-y, not-sticky dough. If it seems extra dry, add a touch more water, but watch out—you don’t want a wet, soft dough, or you’ll have trouble working with it. If it gets too wet, knead in a bit more cassava flour.
  • Divide the dough in half, and then in half again. Next, divide the dough in half one more time. If you followed my instructions correctly, you should end up with 8 equal-sized portions. Roll ’em into balls with your hands.
  • Grab one dough ball, making sure to keep the rest of the balls covered. (I just pop a silicone lid or damp kitchen towel over the bowl.) Smush down the piece of dough with your fingers, and then flatten it between two pieces of parchment paper. Use a rolling pin to flatten it until it’s very thin—about ⅛-inch.
  • Brush on a thin layer of toasted sesame oil. Add ¼ cup of the minced scallions in a single layer to the flattened dough. Sprinkle on some salt as well.
  • Carefully roll the dough up into it looks like a scallion cigar. Then, take one end and tuck it in. Coil the cigar around until you end up with something that kinda looks like a pinwheel or a cinnamon bun.
  • Place the “cinnamon bun” between two pieces of parchment paper, and either flatten it into a thin circular pancake with a tortilla press (which helps give your pancake a nice circular shape) or roll it out by hand with a rolling dowel. I usually do both: I smush mine with a tortilla press and then roll it out even thinner with a rolling dowel ’cause I like my scallion pancakes extra crispy. Repeat with the remaining dough balls and roll out as many as you feel like serving.
  • Place a large skillet over medium heat. Once the pan is hot, add enough fat so it covers the bottom of the pan. Carefully transfer a pancake to the pan and cook for 5 minutes on one side (or until nicely browned).
  • Right before you’re ready to flip it, brush on some hot oil on the un-fried side. Then, fry on the other side for about 3 minutes or until crispy and browned.
  • Transfer the cooked pancake to a wire rack to cool a bit while you fry up more cakes. 
  • Don’t wait too long before cutting and eating. As my pop said, serve these pancakes while they’re warm, and with some strong hot tea!

Video

Notes

If you want to make the dough ahead of time, you can form the "cinnamon buns" and wrap those up individually (with plastic wrap or parchment paper) and store them in a freezer bag for up to 4 months. Thaw the "buns" in the fridge overnight and roll them out before frying. The frozen uncooked pancakes are pretty delicate, so it is best to roll them out right before you fry them.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 222kcal | Carbohydrates: 33g | Protein: 1g | Fat: 9g | Fiber: 2g | Sugar: 1g
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Reader Interactions

Comments

  1. Yelena says

    August 11, 2020 at 2:30 pm

    can you use almond flour for these? thanks!

    Reply
    • Catherine says

      August 29, 2020 at 10:48 pm

      As she says at the beginning of this post, or maybe the middle of the post, she has no idea if other flours will work as she’s not a baker. But she does invite you to try and let her know how it turns out.

      Reply
  2. Lisa says

    August 11, 2020 at 2:30 pm

    Can the dough be kneaded in a stand mixer? Thank you!

    Reply
  3. Deborah says

    August 11, 2020 at 2:30 pm

    I made these last night and they tasted very authentic! Is this recipe in any one of your cookbooks?

    Reply
  4. Sandra Wilson says

    August 11, 2020 at 2:30 pm

    Praise to you almighty food goddess!! I just ate the first one I made and it was amazing!! And so simple to make. Thank you for giving me a way to enjoy a healthier version of one of my favorite take out dishes!!!

    Reply
    • Rick says

      January 13, 2021 at 5:05 am

      Think this is SWYPO for Whole30?

      Reply
      • Michelle Tam says

        January 14, 2021 at 7:42 pm

        Yes!

        Reply
  5. Lizzie Lang says

    August 11, 2020 at 2:30 pm

    Do you have a sub for the cassava flour?

    Reply
  6. Dee says

    August 11, 2020 at 2:30 pm

    This recipe looks so good! I was thinking of making *kimchi* scallion pancakes – do you think kimchi would possibly mix well into this recipe?

    Reply
  7. Agathi says

    August 11, 2020 at 2:30 pm

    Can i use tapioca flour if i do not have cassava flour?

    Reply
  8. Tee says

    December 6, 2020 at 1:02 am

    I have just made these and they taste delicious!!!!
    However the dough keeps breaking when I try roll it. Does it mean it is too dry?

    Reply
    • Michelle Tam says

      December 10, 2020 at 1:40 am

      Cassava dough can be pretty crumbly. I knead in a drop or two of water at a time to make it more pliable.

      Reply
  9. Brandy says

    January 19, 2021 at 6:32 pm

    5 stars
    These were so delicious!! My family loved them. I’ll definitely be making these again.

    Reply
  10. MG says

    February 11, 2021 at 6:45 pm

    5 stars
    Gong Hey Fat Choy! This will add to our celebration! They are very authentic tasting since we won’t be able to join in the San Francisco events except virtually.

    Reply
  11. Kay says

    February 23, 2021 at 10:18 pm

    5 stars
    These were delicious! I’d like to try different flavors to see if I can mimic a paleo flatbread

    Reply
  12. Incarnadine says

    March 29, 2021 at 12:06 pm

    Do you think I could sub tapioca flour for the arrowroot? (To make your potstickers with this dough).

    Reply
    • Michelle Tam says

      March 31, 2021 at 3:34 am

      I have a potsticker recipe here: https://nomnompaleo.com/paleo-pot-stickers

      Reply
  13. Susan Cook says

    June 9, 2021 at 9:59 pm

    5 stars
    How much oil did you use in the pan, and did you use a cast iron skillet or a non stick pan? Mine were delicious but I think the fry wasn’t quite right. Also, how long can you refrigerate rolled pancakes before frying them? Thanks so much.

    Reply
    • Michelle Tam says

      June 10, 2021 at 1:08 am

      I normally use a cast iron to get a crunchy texture. I normally add enough oil so a thin layer coats the whole surface and I continue to add oil as I cook the pancakes. The rolled pancake dough gets crumbly when you put in the fridge so I normally try to fry them as I make them.

      Reply
  14. Jihan Nicole Mitchell says

    August 31, 2021 at 8:44 pm

    So excited about this. Can you suggest a dipping sauce?

    Reply
    • Michelle Tam says

      September 3, 2021 at 7:22 pm

      I don’t normally serve it with a dipping sauce, but some folks dip it in a tangy soy-vinegar sauce. My All-Purpose Stir-Fry Sauce would work for a paleo version!

      Reply
  15. Casi says

    December 7, 2021 at 4:16 am

    These were so good! I don’t normally make any breads or pastries but these were easy and so so good! I sprinkled them with a bit of Jacobson’s Habanero Salt while they were on the cooling rack and they were perfect. I couldn’t get over the chewy texture. Thank you!

    Reply
  16. Barbara says

    December 14, 2021 at 5:25 am

    I cannot WAIT to try this. I went to China in 2018 and grabbed one of these for breakfast in Beijing. It was the most delicious thing.

    Reply
  17. RB says

    December 14, 2021 at 8:37 pm

    I am allergic to sesame. Is there any other oil you would recommend as a substitute?

    Reply
    • Michelle Tam says

      December 14, 2021 at 9:07 pm

      Maybe walnut oil for a nutty flavor?

      Reply
  18. Sandra says

    June 27, 2022 at 3:39 am

    What it’s the best way to reheat leftovers?

    Reply
    • Regina Chan says

      June 27, 2022 at 2:59 pm

      If you have too many rolls, the best way is to freeze them first (while still in a roll), then thaw before use. If you’ve already cooked too many, you can easily fry them up again or throw it into your toaster or air fryer until crisp again!

      Reply
  19. Harrison says

    August 21, 2022 at 3:01 pm

    “Carefully transfer a pancake to the pan” I am having trouble with this step. Always breaks apart.

    Reply
    • Michelle Tam says

      August 24, 2022 at 2:38 am

      I always smash the pancake in between parchment paper or plastic wrap and that makes it easier to transfer. Also, make sure you have enough water in the dough so it isn’t crumbly.

      Reply
  20. Hannah says

    February 15, 2023 at 5:57 pm

    5 stars
    I used 1/2c white rice flour instead of arrowroot and these turned out perfectly. Very tasty crisp and chewy texture!

    Reply

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