I’ve always loved scallion pancakes. When I make them at home, I go for a healthier, less oily version than what I find in restaurants. When I first made them, I veganized a recipe that used wheat flour. Then I went to a gluten-free version using rice flour. Knowing now about the high levels of arsenic in many rice varieties, and wanting to cut back on rice consumption, I made this new version with all-purpose gluten-free flour. I think this is my favorite version yet! The lesson? Restricting certain ingredients leads to creativity, innovation, an expansion in flavors and discovery of new foods.
1 cup all purpose gluten-free flour (we use Bob’s Red Mill)
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon baking soda
1/2 teaspoon apple cider vinegar
1 cup water
1/4 cup thinly sliced green onions (scallions)
In a medium bowl whisk together the flour, spices and baking soda. Add the vinegar with the water and mix with the dry ingredients until well incorporated. Fold in the green onions and set the mixture aside for 15 minutes, during which time it will thicken slightly. Heat a skillet or griddle until it’s piping hot and brush a very light coating of oil. Stir the batter again and pour 1/3 cup onto the skillet in a very thin layer. The turmeric makes the pancake red!
Cook for several minutes until the edges turn brown and the top is bubbly and dry.
Flip and cook for a minute on the other side.
Keep pancakes warm in a 200F oven until ready to serve.
2 tablespoons Peanut Butter (make sure your peanut butter is made with just peanuts, nothing else!)
2 Tablespoons Apple Cider Vinegar
1/4 teaspoon cayenne pepper
In a small bowl beat together the water and peanut butter until creamy. Add the vinegar and pepper. If the mixture is too thick add in a little water a teaspoon or 2 at a time until the sauce is of desired consistency.
Serve pancakes warm with Peanut Sauce.