Ingredients
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For the Pancakes:
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1 cup chickpea flour (besan)
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1/4 cup rice flour
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1 cup water
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1/2 teaspoon salt
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1/2 teaspoon ground white pepper
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2 tablespoons chopped fresh scallions (green onions)
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2 tablespoons toasted sesame oil
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1 Cooking oil for pan-frying
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For the Dipping Sauce:
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2 tablespoons soy sauce (use gluten-free if needed)
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1 tablespoon rice vinegar
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1 teaspoon maple syrup or agave nectar
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1 teaspoon minced fresh ginger
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1/2 teaspoon toasted sesame seeds
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1 Red pepper flakes (optional, for added spice)
Directions
These scallion pancakes are best enjoyed fresh and crispy. Feel free to get creative with the dipping sauce by adding a touch of chili paste or extra ginger for more flavor.
Steps
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1
Done
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In a mixing bowl, combine chickpea flour, rice flour, water, salt, and ground white pepper. Whisk until you have a smooth batter. |
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2
Done
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Stir in the chopped scallions and toasted sesame oil into the batter. Mix well. |
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3
Done
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Heat a non-stick skillet or frying pan over medium heat and lightly grease it with cooking oil. |
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4
Done
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Pour a ladleful of the pancake batter into the skillet, spreading it into a thin circle with the back of the ladle. |
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5
Done
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Cook for 3-4 minutes on each side until the pancake is golden brown and crispy. |
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6
Done
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Repeat the process with the remaining batter, adding more oil to the skillet as needed. |
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7
Done
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While the pancakes are cooking, prepare the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, maple syrup or agave nectar, minced ginger, and toasted sesame seeds. Add red pepper flakes if you prefer a spicy kick. |
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8
Done
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Once the pancakes are cooked, cut them into wedges and serve hot with the dipping sauce. |
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9
Done
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Enjoy your Vegan Chinese-Inspired Scallion Pancakes as a unique and delicious Chinese-inspired breakfast! |
