Scallion Pancakes: Easy, Naturally Vegan & Kid-Friendly

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Once a month we’re featuring a family-friendly recipe from the Hatfields for our Kids Can Cook section. Their dairy-free teen cooking star is Katherine and this week she and her “mama”, Sarah, have a new favorite to share: Scallion Pancakes.

When Katherine and I were thinking about what to make for this month’s column, Alisa suggested a recipe that features vegetables. Somehow that suggestion led us to one of our favorite bread recipes! Not everyone thinks of bread when asked to write about vegetables, but these savory scallion pancakes or flatbread are the perfect way to highlight the green onions of spring. It is also a great way to introduce onions to children. Even the members of our family who don’t like onions love this bread.

Scallion Pancakes Recipe - Easy, Naturally Vegan and Kid-Friendly

If you are a member of a CSA or have a favorite farmer’s market, look around for scallions, green garlic, garlic scapes, or ramps. Even the patch of chives in your backyard will work. Incorporating any of these fleeting spring greens into this simple flatbread is a great way to show them off–and to make them more approachable for hesitant eaters.

The scallion flatbread itself is great on its own as a snack or appetizer. It can also be a vehicle for other fillings or toppings. We often use these scallion pancakes as soft taco-like wraps filled with fresh vegetables such as lettuce, spinach, carrot shreds, and pea greens, along with seasoned ground turkey or shredded chicken.
Kids can help cut the scallions with kitchen shears, run the mixer, and help shape the dough into pancakes.

Scallion Pancakes Recipe - Easy, Naturally Vegan and Kid-Friendly

Special Diet Notes: Scallion Pancakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Scallion Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 pancakes
Ingredients
  • 1 bunch scallions (approximately 2 cups finely chopped scallions)
  • 3 cups all-purpose flour, plus additional for the cutting board
  • 1 cup water, room temperature
  • ½ cup organic palm shortening, melted (see note below)
  • ¾ teaspoon salt
  • 4 to 6 tablespoons high-heat oil (such as peanut oil, avocado, or rice bran), as needed
Instructions
  1. Clean, trim, and finely chops the scallions.
  2. Place the 3 cups flour, scallions, water, melted shortening, and salt in a mixing bowl. Stir or mix with a mixer on low speed until fully combined.
  3. Cover the mixing bowl and let the dough rest for 10 minutes.
  4. Dust a cutting board with flour.
  5. Turn the dough out onto the cutting board; it will be sticky.
  6. Cut the dough into 16 equal pieces.
  7. Flatten each piece into a thin pancake, either by hand or with a floured rolling pin.
  8. Heat 2 tablespoons oil in a cast iron skillet over medium-high heat.
  9. Lightly fry the pancakes, 2 at a time, for approximately 2 minutes per side, or until golden brown. Add more oil as needed between batches of pancakes.
  10. Place the cooked scallion pancakes on paper towel-lined cookies sheets to soak up any excess grease.
  11. Serve immediately, either whole or cut into wedges.
Notes
Organic Palm Shortening: If you're concerned about palm oil issues, look for a brand certified by the RSPO. We enjoy brands like Nutiva and Spectrum.

More Savory Scallion-Rich  Recipes

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Mushroom Schnitzel Recipe - easy fritters or cutlets that are dairy-free, vegetarian, and optionally gluten-freeCreamy Zucchini Corn Chowder (vegan, gluten-free & soy-free)

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Easy, Flavorful Vegetable Stir Fry with Rice Noodles - a fabulous vegan recipe! Gluten-free optional

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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