Ingredients
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For the Pancakes:
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1 cup rice flour
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1/4 cup tapioca starch
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1/4 cup potato starch
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1 teaspoon salt
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1 cup warm water
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1/2 cup chopped scallions (green onions)
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2 tablespoons sesame oil
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For the Dipping Sauce:
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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1/2 teaspoon grated fresh ginger
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1/2 teaspoon agave nectar or maple syrup (optional, for sweetness)
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1 Red pepper flakes, to taste (optional, for spice)
Directions
Serve the Vegan Chinese-Style Scallion Pancakes hot, sliced into wedges, with the dipping sauce on the side.
These Vegan Chinese-Style Scallion Pancakes are a delicious and crispy way to enjoy the flavors of Chinese cuisine for breakfast. The dipping sauce adds a tangy and savory kick to the meal. Enjoy!
Steps
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1
Done
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In a large mixing bowl, combine rice flour, tapioca starch, potato starch, and salt. |
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2
Done
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Gradually add warm water to the dry ingredients, stirring continuously until you have a smooth batter. |
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3
Done
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Stir in the chopped scallions. |
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4
Done
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Heat a non-stick skillet or frying pan over medium-high heat and add a small amount of sesame oil. |
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5
Done
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Pour a ladleful of the batter into the hot skillet, spreading it out into a thin pancake using the back of the ladle. |
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6
Done
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Cook for about 2-3 minutes on each side, or until the pancake is golden brown and crispy. Repeat this process for the remaining batter, adding more sesame oil to the skillet as needed. |
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7
Done
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For the Dipping Sauce: |
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8
Done
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In a small bowl, combine soy sauce (or tamari), rice vinegar, sesame oil, grated ginger, and agave nectar (if using). Mix well. |
