Gluten Free Little Scallion and Cilantro Pancakes

      • Yield:
      • Makes 32 Horsd'oeuvres
      • Ingredients:
      • Dipping Sauce Ingredients

        • ½ Cup wheat free low sodium soy sauce
        • 2 Tablespoons brown rice vinegar
        • 1 teaspoon toasted sesame oil
        • ½ teaspoon fresh ginger minced increase to 1 teaspoon
        • 1 teaspoon sesame seeds toasted
        • 1 Tablespoon scallion greens sliced thinly increase to 2 tablespoons

        Pancakes Ingredients

        • ¾ Cup Arrowhead Mills Gluten Free All Purpose Baking Mix
        • ¼ Cup Arrowhead Mills White Rice Flour
        • 1 pinch gluten free baking powder
        • ½ teaspoon sea salt
        • 1 large egg
        • 1 Cup water
        • 1 small thai or serrano chili, halved, seeded and minced
        • 1 pinch coarse black pepper
        • ¹⁄8 teaspoon toasted sesame oil
        • 1 Tablespoon canola oil
        • 4 scallions diagonally sliced (green and light parts)
        • ¼ Cup packed fresh cilantro leaves chopped
      • Directions:
      • Dipping Sauce:

        1. Combine vinegar, soy sauce, and ginger in a bowl.
        2. Stir in sesame seeds and scallion greens.

        Note: Can make dipping sauce one day ahead and serve chilled.


        1. Whisk flours, salt, baking powder, egg, water, chili, pepper, and sesame oil together in a large bowl (batter will appear to be thin).
        2. Heat ½ teaspoon of the oil in a small skillet over a moderate heat, but not smoking. In batches, pour one tablespoon measures of the batter onto the hot oil.
        3. Scatter scallions and cilantro over each pancake, fry underside until golden about 1-2 minutes, flip over pancakes and cook about 1 minute longer.
        4. Transfer cooked pancakes to paper towel and prepare remaining batter in batches the same way, add more oil as needed.
        5. Serve warm with chilled dipping sauce.