Scallion Pancake

  • Prep time 30 mins
  • Servings 4

Ingredients

Scallion Pancake:

  • 200g chopped spring onion
  • 1 cup gluten-free flour
  • 1/4 cup rice flour
  • 1/4 tsp salt
  • 3/4 cup So Good Almond Unsweetened
  • 1 Tbs grapeseed oil
  • 4 tsp Grapeseed oil (for frying, unless using non-stick pan)

 

Dipping Sauce:

  • 1 Tbs tamari
  • 1 tsp coconut sugar
  • 2 tsp vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds

Method

Scallion Pancake: 

1. Mix the gluten-free flour, rice flour, and salt in a bowl.

2. Mix in the chopped spring onion.

3. Add in the So Good Almond Unsweetened and grapeseed oil.

4. Mix until well combined.

5. Pre-heat a pan then add in 1 tsp oil grapeseed oil.

6. Add in 1/4 of the batter and cook on low for 60-90 seconds or until one side in golden brown.

7. Flip and cook the other side for 30-60 seconds or until golden brown.

8. Repeat until all the batter is cooked.

 

Dipping Sauce:

1. Mix all the ingredients in a small bowl until the coconut sugar is dissolved.

Nutritional information

  • Per Serve
  • Energy (kJ)
    1270
  • (Cal)
    303
  • Protein (g)
    6
  • Fat (g)
    14
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    36
  • Sugars (g)
    4
  • Dietary Fibre (g)
    2.2
  • Sodium (mg)
    419
  • Potassium (mg)
    165
  • Calcium (mg)
    80
  • Iron (mg)
    0.8