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Scallion Pancakes

If you’re not familiar with scallion pancakes, they’re a savory delight often found in Chinese cuisine, made with scallions and typically served hot and crispy with a dipping sauce. Living in a predominantly Asian neighborhood in Los Angeles, I see and smell these tempting treats everywhere. Talk about food envy! The aroma of freshly baked scallion pancakes wafting through the air is simply irresistible.

Unfortunately, I never actually had the chance to try one because by the time I had discovered them, I was already on my healing journey. Traditional scallion pancakes often contain gluten, which I avoid.

Determined to experience the magic of scallion pancakes, I set out to create a version I could enjoy without causing myself any issues. After experimenting with a few options, I discovered that potatoes and potato starch made the perfect gluten-free alternative, resulting in pancakes with a satisfying consistency and delicious flavor. I am thrilled to share this recipe with all of you.

These gluten-free scallion pancakes will pair perfectly with a chimichurri, chutney, ketchup, or a sweet and sour sauce.

I’ve even turned them into an egg-free “omelet” by adding a dash of black salt, filling them with sautéed veggies, potato “cheese,” and folding the pancake over in half. It’s so good—I highly recommend trying it!

Ingredients:

3 cups russet potatoes, peeled and diced
3-4 scallions, thinly sliced
½ tbsp onion powder
1 tsp aluminum-free baking powder
½ cup potato starch
½ tsp sea salt (or use black salt for an “eggy” flavor)

Instructions:

To steam your potatoes, begin by adding approximately one inch of water to a pot and place a steaming basket inside. Add the diced potatoes to the basket, cover the pot, and steam them for 15-20 minutes on medium heat. You will know they’re ready when they can be easily pierced with a fork.
Transfer the steamed potatoes to a mixing bowl. Add scallions, onion powder, and sea salt, and mash the mixture until smooth. Next, incorporate the potato starch and baking powder, and knead the mixture with your hands until it forms a dough.
To form the pancakes, portion out the dough into ⅓ cup increments. Flatten each portion between two sheets of parchment paper using a tortilla press, rolling pin, or your hands.
Heat a large, nonstick ceramic pan just below medium heat. Remove one of the parchment sheets with the flattened dough and place it on the heated pan, face side down. Allow it to cook for 30 seconds, then carefully remove the remaining parchment sheet. Cook the pancake for 2 to 2½ minutes on each side. Repeat this step for each pancake.

Makes 6 Pancakes

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