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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)
Ingredients
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
Instructions
- 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. 🙂
Nutrition
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.
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
Can you replace coconut flour with something else? I have a coconut allergy.
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!
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!
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!
Whats the problem with psyllium husk powder??
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!
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. 😉
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!
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!
Thank you so much, Dee – I’m so glad you like these! 😀
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!
So glad you like them!! I still have to try them with vegan sour cream, too!
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!
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!
Could these be made into a sweet pancake do you think?
Hi Maz! I’m so sorry, this comment somehow got trapped by a spam filter and I just noticed it now! This is a great question, and I’m going to try to make crepes out of this today! So, we shall see. 🙂
I didn’t have psyllium powder except in capsule form, so I opened the capsules and used the powder inside (which also included gelatin and a couple of additives). To enjoy this recipe, you need to go into this saying they are not real scallion pancakes. The consistency of my version of pancakes was spongy, not doughy.
Hi Sally, that was some quick thinking! Yes, they are a bit different from “real” scallion pancakes. Sadly, coconut flour will always be slightly spongier than wheat flour. I will definitely add a note in the comments! 🙂
I’m also experimenting with some other flours to see if I can get a recipe that’s closer in texture, too, and not just flavor! I’ll be sure to post an update to this comment if I come up with anything worthwhile. 🙂