Stack of scallion pancakes

Gluten Free Scallion Pancakes

Servings32 pancakes
Prep Time10 minutes
Cook Time30 minutes



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



  • 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.


  • Oil should not smoke when heating.
  • The dipping sauce can be made one day ahead and served chilled.
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