Dairy-Free Scallion Pancakes
Prep time
Cook time
Total time
These are also known as Chinese green onion pancakes, and are actually quite different from American pancakes. They're savory, and made with a dough rather than a batter. The result is more of a rich, flavorful, pan-fried flatbread.
Recipe type: Entree
Cuisine: Chinese
Serves: 16 pancakes
  • 3 cups all-purpose flour, plus additional for the cutting board
  • 1 bunch scallions, finely chopped (about 2 cups)
  • 1 cup water, room temperature
  • ½ cup non-hydrogenated shortening, melted (Sarah uses Spectrum)
  • ¾ teaspoon salt
  • 4 to 6 tablespoons high-heat oil, as needed
  1. 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.
  2. Cover the mixing bowl and let the dough rest for 10 minutes.
  3. Dust a cutting board with flour.
  4. Turn the dough out onto the cutting board; it will be sticky.
  5. Cut the dough into 16 equal pieces.
  6. Flatten each piece into a thin pancake, either by hand or with a floured rolling pin.
  7. Heat 2 tablespoons oil in a cast iron skillet over medium-high heat.
  8. 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.
  9. Place the cooked scallion pancakes on paper towel-lined cookies sheets to soak up any excess grease.
  10. Serve immediately, either whole or cut into wedges.
Nutrition Information
Serving size: 1 pancake Calories: 174 Fat: 9.7g Saturated fat: 3.5g Carbohydrates: 18.8g Sugar: .4g Sodium: 111mg Fiber: 1g Protein: 2.7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/scallion-pancakes