Vegan Keto Scallion Pancakes | Meat Free Keto - This low carb paleo recipe for keto scallion pancakes is nut free, and gluten free, and satisfies that craving for a takeout favorite.

Vegan Keto Scallion Pancakes (nut free, allergen free, low carb)

I’ve had a serious craving for scallion pancakes for a while now. Truly, these and veggie lo mein used to comprise the totality of my takeout orders. Actual scallion pancakes are made out of a dough that’s basically just wheat flour, oil, salt and scallions, which isn’t particularly complicated for something so delicious, and seemed like it would be easy to convert to a vegan keto recipe. Good news, it was. With minimal trial and error, these vegan keto scallion pancakes happily hopped into a skillet, and then onto a plate. 

What’s awesome about this low carb scallion pancake variant is that it’s really easy to throw together. I had seen a few recipes out there for paleo scallion pancakes that utilized cauliflower as a base, but not only did they all contain eggs, but I wasn’t really in the mood to steam, process and drain a head of cauliflower for every recipe attempt. Cauliflower is $6 a head right now, and I’m not made of money, people. So, cauliflower was out, but I figured maybe coconut flour would work…

I know, I know, not everyone likes coconut flour. Yes, it can be finicky and weird, but sometimes it works out alright! It’s also paleo friendly and AIP compliant, allowing for this recipe to be both nut free and seed free. I always think it’s nice to make recipes that are more accessible to a larger number of people, especially those with allergies and dietary restrictions! Enough of my babbling though, here’s my vegan keto scallion pancake recipe!

Vegan Keto Scallion Pancakes | Meat Free Keto - This low carb paleo recipe for keto scallion pancakes is nut free, and gluten free, and satisfies that craving for a takeout favorite.

Notes on Making Vegan Keto Scallion Pancakes (nut free, allergen free, low carb)

  • Like many of the other recipes on this site, this utilizes psyllium husk powder. I definitely don’t recommend using this every day, but once a week in some low carb baked goods is more than fine. If you really don’t want to use psyllium husk powder, you could try ground flaxseed instead, though I can’t guarantee it will hold together as nicely.
  • I used sesame oil to make these for the flavor, but you could also just as easily use olive oil. They just won’t taste as sesame-y.
  • To make these nice and crispy, I fried them for 5 minutes on each side. To reheat, you can pop this in a 350 degree (F) oven in a single layer, for about 10 minutes. I flipped mine halfway, but this isn’t totally necessary.
  • The dough is kind of annoying to work with. I formed the pancakes by flatting 1/4 of the dough out into a round in my hands and placing it on the skillet. I then used a spatula to continue flattening it until it was about 1/8 of an inch thick. After flipping them, I pressed down a bit more to make them a teensy bit flatter. This seemed to do a decent enough job!
  • I used two scallions for this recipe, but if you want a really scallion-y taste, add three.
  • You could optionally add 2 tbsp of sesame seeds to this recipe, for an even more sesame-y taste.

Vegan Keto Scallion Pancakes (nut free, allergen free, low carb)

Yield: 4 scallion pancakes

Serving Size: 1 scallion pancake

Calories per serving: 206

Fat per serving: 16.1g

Carbs per serving: 4.7 net

Protein per serving: 3.2g

Fiber per serving: 5g

Vegan Keto Scallion Pancakes (nut free, allergen free, low carb)

This low carb paleo recipe for keto scallion pancakes is nut free, and gluten free, and satisfies that craving for a takeout favorite.

Ingredients

    For the Pancakes:
  • 1/2 cup coconut flour
  • 2 tbsp psyllium husk powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2-3 scallions, (white and green parts), sliced into thin rounds
  • 1/4 cup sesame oil
  • 1 cup warm water
    For the sauce:
  • 1 tbsp tamari/soy sauce/liquid aminos
  • 1 tsp rice wine vinegar
  • 1 tbsp water
  • 1 tsp sesame oil (optional)
  • 1 clove finely minced garlic
  • chili flakes, to taste

Instructions

  1. Heat some sesame oil in a frying pan, on medium-low heat.
  2. In a mixing bowl, combine water, oil, scallons, garlic, salt and warm water and let stand for about five minutes for the flavors to mix together a bit.
  3. In a separate bowl, whisk together coconut flour and psyllium husk fiber.
  4. Slowly add the water to the dry ingredients, mixing thorough, and let sit for a minute until a dough forms.
  5. Separate the dough into four equal balls.
  6. Flatten one ball in your hands into about a 4" round. Place on skillet and flatten further with a spatula until it's about 6" in diameter. Fry for about 5 minutes on each side, until golden and crispy.
  7. Repeat three more times.
  8. For the sauce - whisk ingredients together. Enjoy. 🙂
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http://meatfreeketo.com/vegan-keto-scallion-pancakes-nut-free-grain-free-low-carb/

Vegan Keto Scallion Pancakes | Meat Free Keto - This low carb paleo recipe for keto scallion pancakes is nut free, and gluten free, and satisfies that craving for a takeout favorite.

Vegan Keto Scallion Pancakes | Meat Free Keto - This low carb paleo recipe for keto scallion pancakes is nut free, and gluten free, and satisfies that craving for a takeout favorite.

Vegan Keto Scallion Pancakes | Meat Free Keto - This low carb paleo recipe for keto scallion pancakes is nut free, and gluten free, and satisfies that craving for a takeout favorite.

17 Comments

  • Nan May 19, 2017 at 4:35 pm

    Love scallion pie….nearly impossible to find here in Texas and of course, they are not low carb. Looking forward to making this treat – Thanks for creating a low carb version. I’ll be making this with flaxseed meal as I’m allergic to psyllum husks.

    Reply
    • Liz May 21, 2017 at 10:33 am

      Ooh, I’m curious how it turns out with the flaxseed meal! My brother and dad were in Texas for ages, and that was the main complaint – the Chinese food (German/Polish/Jewish foods) just weren’t easy to find

      Reply
  • Wendy June 20, 2017 at 9:41 am

    Can you replace coconut flour with something else? I have a coconut allergy.

    Reply
    • Liz June 23, 2017 at 10:57 am

      Hi Wendy! I’m sorry about the allergy! You could definitely replace the coconut flour with almond meal, but it would be in a much higher amount, as coconut flour absorbs a lot of moisture. I would recommend starting with a cup of almond flour and mixing that in, and then slowly adding in more to get the right texture. You shouldn’t need more than a cup and a half total.

      I’d try this substitution myself, but I’m actually allergic to almonds!

      Reply
  • Sarah June 21, 2017 at 2:20 pm

    Hi MeatFreeKeto! Im eating my first scallion pancake ever 🙂 with a bit of fiddleheads on the side! Delishhh! I didnt know that psyllium powder was to be used in small amount… I also did you mini cinnamon rolls recipe yesterday night, also very good! (First time I was using psylliun). But now Im wondering, could I eat 1 scallion pancake for breakfast 4 days in a row? If it’s too much, could I freeze the leftovers ? Thanks so muchh!

    Reply
    • Liz June 23, 2017 at 10:53 am

      Hi Sarah, thanks for commenting!! I’m so glad you like the recipes. 😀

      Psyllium husk is surprisingly versatile (something I’ve been learning a lot about this year). I think you could definitely eat 1 pancake a day for 4 days without a problem. If you think you’ll be sick of them, you can definitely freeze and reheat them. Sometimes I make a double batch and freeze about half of it!

      Reply
  • alexa July 25, 2017 at 7:31 pm

    Whats the problem with psyllium husk powder??

    Reply
    • Liz July 25, 2017 at 8:01 pm

      Good question – there’s not so much a problem as that people often consume too much psyllium at once, and end up with some stomach discomfort. It doesn’t happen to everyone, though!

      Reply
  • Alex August 16, 2017 at 11:56 am

    These are AWESOME! I’ve had two already, hope I’ll survive the day if you know what I mean.

    I knew I would love these since you had me at sesame oil. 😉

    Reply
    • Liz August 16, 2017 at 12:13 pm

      Hahaha, I hope you survive, too!!

      I’m so glad you like them, and I’m with you – anything with sesame oil immediately wins me over!

      Reply
  • Dee August 17, 2017 at 9:30 am

    Excellent! These are tasty and very filling! I had these yesterday and used the sauce in your recipe -which was also very good. I do think that some vegan sour cream would have worked well also (didn’t have any or I would have tried it). You are awesome!

    Reply
    • Liz August 17, 2017 at 10:52 am

      Thank you so much, Dee – I’m so glad you like these! 😀

      Reply
  • Caroline August 28, 2017 at 9:58 pm

    These were incredible!!! I wish I had read the comments earlier because vegan sour cream would be amazing on these!! The sauce was great as is though!

    Reply
    • Liz August 28, 2017 at 10:34 pm

      So glad you like them!! I still have to try them with vegan sour cream, too!

      Reply
  • Trialnerror September 4, 2017 at 12:52 am

    Hi Liz! I cant get the psyllium here, but i was wondering if you think maybe arrowroot powder can be used instead? Im dying to try these!

    Reply
    • Liz September 4, 2017 at 9:16 am

      Hi there! I would bet that arrowroot would bind them quite nicely. You could also try ground flax seeds or chia seeds in an equal amount to the psyllium!

      Reply

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