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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!
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. 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, 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)
For the Pancakes:
- 1/2 cup coconut flour
- 2 tbsp psyllium husk
- 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
- Heat some sesame oil in a frying pan, on medium-low heat.
- 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.
- In a separate bowl, whisk together coconut flour and psyllium husks.
- Slowly add the water to the dry ingredients, mixing thorough, and let sit for a minute until a dough forms.
- Separate the dough into four equal balls.
- 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.
- Repeat three more times.
- For the sauce - whisk ingredients together. Enjoy. 🙂