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How to make scallion pancakes| brightrootskitchen.com

Scallion Pancakes {Gluten Free + Vegan}

These vegan and gluten free scallion pancakes are the perfect salty appetizer for game day. They're loaded with green onions and jalapeños and have an ADDICTIVE dipping sauce.
Course Appetizer
Cuisine Chinese
Keyword chinese pancakes, dipping sauce, dumpling sauce, fried dumplings, gluten free, green onion pancakes, jamaican fried dumplings, korean pancakes, pajeon, pan fried dumplings, pancake recipe, scallion pancakes, spring onion pancake, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 20 minutes
Servings 6


Scallion Pancake Dough

  • 1 cup cassava flour I used Otto's brand
  • 1/8 cup garbanzo or chickpea flour
  • 1/2 tsp salt
  • 1 cup + 2 tbs warm water
  • 1 1/2 tbs olive oil

Scallion Pancake Filling

  • 2 scallions, chopped
  • 1 clove garlic, finely chopped
  • 1/2 jalepeno, chopped and seeds removed leave the seeds in if you want it spicy
  • 1 tsp olive oil

Dipping Sauce:

  • 1 tbs leftover scallion filling
  • 1 tsp sesame oil
  • 1/4 cup coconut aminos
  • 1/2 lime, juice only
  • pinch salt and pepper
  • pinch red pepper flakes


  • In a large bowl stir together the cassava flour, chickpea flour and salt. In a separate bowl mix the olive oil with the warm water. Gradually pour to water/oil mixture into the dry ingredients while gently pressing it together the form a dough. Once all of the water is added, roll the combined ingredients into 1 large dough ball. 
  • In a separate bowl stir together all of the scallion pancake filling ingredients.
  • Sprinkle a counter or durable cutting board with a little cassava flour (to keep the dough from sticking). Separate the dough into 6 even size balls. Flatten each ball with your palm, then fill each with 1 tsp of scallion filling (do this one at a time). Pinch the edges of the dough together to seal (see pic in post). Gently flatten the sealed dough, and reshape into a 1/4 inch thick circle (see pic in post).
  • Heat a skillet to medium high heat. Add in enough olive oil to coat the pan (about 2 tbs). Add all of the stuffed pancakes to the pan. Cook 3-4 minutes per side until golden brown. Place all of the cooked pancakes on a paper towel lined plate, and sprinkle them with 2 pinches of salt while they are still warm.
  • In the bowl with the leftover scallion filling, add all of the dipping sauce ingredients. Stir together with a whisk or a fork. Dip away and enjoy!


  • If your kitchen is really hot, your dough might be sticky. Add a couple sprinkles of cassava flour so help it come together.
  • If your kitchen is really cold or dry, you might need to add extra warm water. Add it 1 tbs at a time until the dough comes together.
  • If you're multi-tasking in the kitchen and the dough balls are sitting out for a while, be sure to cover them with a dampened (with water) kitchen towel until you are ready to use them.