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Paleo Scallion Pancakes

  • Author: Ingrid DeHart
  • Total Time: 30 mins
  • Yield: 2 1x


Gluten free scallion pancakes with a crisp salty crust, soft interior and savory scallion flavor.


  • 2 cups chopped cauliflower florets (8 oz)
  • 1/4 cup water
  • 1/3 cup scallions, thinly sliced or chopped
  • 2 tablespoons onion, chopped finely
  • 2 eggs
  • 1/4 teaspoon Celtic sea salt
  • 2 tablespoons ghee or coconut oil.


  1. Cut the cauliflower into florets and measure or weight it and then chop. Pulse in a food processor until minced.
  2. Heat the water in a large sauce pan until it is boiling.
  3. Add the minced cauliflower, stir, cover and turn off the heat.
  4. Let sit/steam for 10 minutes. Set a timer to get it exact.
  5. Pour the cauliflower onto a clean kitchen towel or nut milk bag.
  6. Squeeze all the moisture out. Keep squeezing to get out as much liquid as possible.
  7. Put the dry cauliflower into a bowl.
  8. Add the scallions, onion and salt.
  9. Crack the eggs into a small bowl and whisk.
  10. Add the eggs to the cauliflower mixture and mix until well combined.
  11. Melt the ghee in a 10” sauté pan on medium.
  12. Put the entire cauliflower mixture into the pan. Spread it out with a spatula to evenly cover the whole pan.
  13. Cook on medium for 5 minutes until golden brown. If you see the edges getting brown too soon, turn it down to medium low.
  14. 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.
  15. Cook for another 3 minutes until golden brown.
  16. Slide the pancake onto to a large plate and cut into 8 pieces. Sprinkle with additional salt and serve immediately.
  17. If you are going to serve it later, let it cool on a wire rack to prevent it from getting soggy.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Vegetable
  • Cuisine: Paleo, Healthy, Vegetarian, Gluten Free,