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Gluten Free Scallion Pancakes
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Ingredients
Pancakes
- ¾ cup Arrowhead Mills Organic Gluten Free All-Purpose Flour
- ¼ cup Arrowhead Mills Organic Gluten Free Brown Rice Flour
- 1 pinch baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup water
- 1 small thai chili halved, seeded and minced
- 1 pinch coarse black pepper
- ⅛ teaspoon toasted sesame oil
- 1 tablespoon canola oil
- 4 pieces scallions green and light parts, diagonally sliced
- ¼ cup fresh cilantro leaves chopped
Dipping Sauce
- ½ cup gluten free low-sodium soy sauce substitute with liquid aminos
- 2 tablespoons brown rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon fresh ginger substitute with 1 teaspoon minced ginger
- 1 teaspoon sesame seeds toasted
- 1 tablespoon scallions green and light parts, thinly sliced
Instructions
Pancakes
- Whisk the two flours, salt, baking powder, egg, water, chili, pepper, and sesame oil together in a large bowl (the batter will appear to be thin).
- Heat ½ teaspoon of the oil in a small skillet over moderate heat. In batches, pour one tablespoon of the batter onto the hot oil.
- Scatter scallions and cilantro over each pancake, fry underside until golden about 1-2 minutes, flip over pancakes and cook about 1 minute longer.
- Transfer cooked pancakes to a paper towel and prepare the remaining batter in batches the same way, add more oil as needed.
- Serve warm with chilled dipping sauce.
Dipping Sauce
- Combine vinegar, soy sauce, and ginger in a small bowl.
- Stir in sesame seeds and scallion greens.
Notes
- Oil should not smoke when heating.
- The dipping sauce can be made one day ahead and served chilled.
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