Scallion pancakes are a popular Asian street food and Chinese appetizer. Traditionally they are made with flour. The gluten makes them chewy and flaky. I wanted to make them gluten free and still have a crispy exterior and soft interior. You won’t get the flaky texture without flour but you will get a delicious pancake with a golden brown crispy and salty crust and a pronounced scallion flavor.
There are only a few ingredients in this dish so it’s not too complicated ; cauliflower, scallions, onions, eggs and salt.
Cut the cauliflower into florets (as in the photo above) and then measure. If you have a scale weigh 8 ounces. Put the cauliflower into a food processor and pulse until it’s minced. If you don’t have a food processor grate the cauliflower and then chop it into fine pieces.
The key to making the pancake crispy is after lightly steaming the cauliflower squeeze out as much water as possible. Use a dish towel like I do or a nut milk bag. Really squeeze, squeeze and squeeze.
The only other tricky part of this recipe is flipping the pancake. I like the plate sliding method to prevent it from falling apart. Slide the pancake, brown side down, from the pan onto a plate. Then take the sauté pan, invert it over the plate and flip them both together so the pancake is back in the pan brown side up to cook the other side. Once you do this a few times it’s pretty easy. If the first time the pancake doesn’t quite make it back into the pan in one piece, put it back together to cook the other side. It will hold most of it’s shape again.
Once the pancake is cooked serve it immediately. If you are going to serve it later let it cool on a wire rack to prevent it from getting soggy.
I adapted this recipe from Studio Snacks. It is one of my favorite dishes to serve as a light dinner with salad. This time of year in between the holiday festivities I like to eat a light dinner. Since our body does most of it’s detoxification at night, eating a light supper 3 hours before going to bed really helps us maintain our balance.Print
Gluten free scallion pancakes with a crisp salty crust, soft interior and savory scallion flavor.
- Cut the cauliflower into florets and measure or weight it and then chop. Pulse in a food processor until minced.
- Heat the water in a large sauce pan until it is boiling.
- Add the minced cauliflower, stir, cover and turn off the heat.
- Let sit/steam for 10 minutes. Set a timer to get it exact.
- Pour the cauliflower onto a clean kitchen towel or nut milk bag.
- Squeeze all the moisture out. Keep squeezing to get out as much liquid as possible.
- Put the dry cauliflower into a bowl.
- Add the scallions, onion and salt.
- Crack the eggs into a small bowl and whisk.
- Add the eggs to the cauliflower mixture and mix until well combined.
- Melt the ghee in a 10” sauté pan on medium.
- Put the entire cauliflower mixture into the pan. Spread it out with a spatula to evenly cover the whole pan.
- Cook on medium for 5 minutes until golden brown. If you see the edges getting brown too soon, turn it down to medium low.
- Flip the pancake. Slide the pancake, brown side down, from the pan onto a plate. Take the sauté pan, invert it over the plate and flip them both together so the pancake is back in the pan, brown side up to cook the other side.
- Cook for another 3 minutes until golden brown.
- Slide the pancake onto to a large plate and cut into 8 pieces. Sprinkle with additional salt and serve immediately.
- If you are going to serve it later, let it cool on a wire rack to prevent it from getting soggy.
- Category: Vegetable
- Cuisine: Paleo, Healthy, Vegetarian, Gluten Free,