Paleo Scallion Pancakes
I got a big bunch of scallions at our local farmers market and decided to make my cabbage and cauliflower fried rice. I have been stocking up on Bob Mills Paleo Baking Flour and decided to give this a try.
Just something for you to remember when making these! You know when your watching the grilling cooking shows and the Chef always says "let the meat talk to you" Don't flip until the meat is ready. Do you know what that means? When you are moving your spatula around the pancake be sure not to work it too much. When it's ready to flip - the pancake will let you.
You will know what I mean. Enjoy xo
Ingredients
- 2 cups Paleo Baking Flour
- 1 3/4 cups water
- 1 teaspoon garlic powder
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- An entire bunch scallions, chopped
- Oil for frying
Directions
Add flour and water to a bowl. Whisk (It will be a watery batter). Then season with garlic powder, salt and pepper. Whisk in scallions.
Get a non-stick pan hot over medium-high temperature. Add in about 1 tablespoon of oil. Let the oil get very hot.
Ladle in the batter and swirl the pan so you create a very thin pancake. Let it cook for 3-4 minutes or until the pancake lets you come in and flip with you spatula. Cook the other side for 2-3 minutes or until nice and brown. You want it crispy!
Lay a paper towel on your work board and lay the pancake. Cook remaining batter and add a little more oil each time. Cut in quarter and enjoy!
Note: I like to whisk soy sauce (coconut aminos), rice vinegar and a clove of garlic together and use as a dipping sauce.