Scallion Pancakes
Prep time
Cook time
Total time
Serves: 16 pancakes
  • 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
  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.
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.
Recipe by Go Dairy Free at