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    You are at:Home»Dairy-Free Recipes»Bread»Chinese Scallion Pancakes, aka Pan-Fried Flatbread Loaded with Green Onions

    Chinese Scallion Pancakes, aka Pan-Fried Flatbread Loaded with Green Onions

    5
    By Sarah Hatfield on May 22, 2017 Bread, Dairy-Free Recipes, Kids Can Cook, Sarah's Recipes, Sides

    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.

    Chinese Scallion Pancakes Recipe also known as Green Onion Pancakes or Savory Pan-Fried Flatbread Loaded with Green Onions- naturally vegan, egg-free, nut-free, and soy-free

    Chinese Scallion Pancakes, aka Pan-Fried Flatbread Loaded with Green Onions

    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.

    Chinese Scallion Pancakes Recipe also known as Green Onion Pancakes or Savory Pan-Fried Flatbread Loaded with Green Onions- naturally vegan, egg-free, nut-free, and soy-free

    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.

    Dairy-Free Scallion Pancakes
     
    Print
    Prep time
    15 mins
    Cook time
    32 mins
    Total time
    47 mins
     
    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.
    Author: Katherine and Sarah Hatfield
    Recipe type: Entree
    Cuisine: Chinese
    Serves: 16 pancakes
    Ingredients
    • 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
    Instructions
    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
    3.5.3229
     

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    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her 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. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      5 Comments

      1. Pingback: Dairy Free Recipes That Won't Feel Like a Sacrafice

      2. Pingback: Watercress Dinner Pancakes: Dairy-Free, Full of Greens & Kid-Approved!

      3. Sarah Hatfield on May 31, 2017 9:15 am

        My neighbor made these last night using coconut oil in place of the shortening, and she said they turned out well, in case anyone was wondering!

        Reply
        • Bjanka on January 4, 2018 10:24 am

          I was indeed wondering! I am not sure that I would be able to find RSPO palm shortening.

          Reply
          • Sarah Hatfield on January 4, 2018 3:30 pm

            I hope the coconut oil works for you!

            Reply

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