Easy Gluten Free Scallion Pancakes

gluten free scallion pancakes on a white plate with dipping sauce

Gluten free scallion pancakes are the ultimate savory comfort food. With their perfectly crispy exterior and tender, chewy layers, these pancakes bring back all the nostalgia of dim sum, minus the gluten! This homemade version is just as flavorful as what you eat at a restaurant thanks to the fresh scallions and sesame oil that make each bite irresistible. Paired with a tangy dipping sauce, they’re a total flavor bomb. Plus, they’re surprisingly easy to make, even for beginners!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Side Dish

Cuisine: Chinese

Servings: pancakes

Ingredients

2 cups gluten free all-purpose flour
1/2 cup rice flour
3/4 tsp sea salt
1 cup boiling water plus more, if needed
1 tbsp sesame oil
1½ cup thinly sliced scallions also called green onions
Avocado oil or any neutral flavored oil

Dipping Sauce

2 tbsp tamari sauce
1½ tbsp rice vinegar
1/2 tsp sugar
Optional: 1 pinch sesame seeds

Instructions

Combine flour, rice flour, and sea salt in large bowl and stir together.
2 cups gluten free all-purpose flour, 1/2 cup rice flour, 3/4 tsp sea salt
Add boiling water and stir with a spoon until everything comes together. Use your hand to knead until a dough forms. If it's too dry add a little bit more water and continue kneading until smooth.
1 cup boiling water
Divide the dough into 6 equal pieces. Keep them covered with a damp towel while you work so they don't dry out.
Take 1 piece and place between two parchment paper. Use a rolling pin to flatten it out to a thin rectangle.
Brush on a layer of sesame oil, then add 1/4 cup of chopped scallion in an even layer - leaving about an inch of space empty on one of the longer sides.
1 tbsp sesame oil
Slowly roll up from the longer filled up side to the empty side into a log. Take one end of the log and roll it up towards to the other side into a pinwheel circle. It's okay if the dough breaks a bit while you do this - just try to place the scallions back in the dough.
Place the pinwheel circle in between two parchment paper and use a heavy circular plate or a pot to flatten it out. Use a rolling pin to flatten it out even more to a circle that's about 7-8 inches in diameter (the thinner the pancake, the crispier it'll get).
Repeat with the rest of the dough pieces.
Heat a thin layer of oil in a large skillet over medium heat.
Avocado oil
Add a pancake to the pan and cook for 3-4 minutes until crisp and browned on the bottom. Flip, add more oil to the sides, then tilt the pan so the oil can spread out through the bottom. Cook for 3-4 more minutes until crispy.
Transfer to a cooling rack or a cutting board while you cook the rest of the pancakes.
Stir dipping sauce ingredients in a small bowl and serve with the warm pancakes. I like to cut each pancake in to 6 or 8 triangles.
2 tbsp tamari sauce, 1½ tbsp rice vinegar, 1/2 tsp sugar

Video

Notes

I used this gluten free all-purpose flour for this recipe. Results may vary slightly depending on which brand of gluten free flour you use.
Rice flour is used for that delicious chewy texture. I don't recommend substituting with another flour.
Because you are working with gluten-free flour, the dough won't be as elastic as regular flour. It's fine if the dough rips a bit while you work. You'll flatten it into a thin circular pancake anyway.
These are best enjoyed freshly made and still warm. They'll lose their crispiness the longer they sit. However, leftover pancakes can be stored in an airtight container for 3-4 days in the fridge. Heat and crisp them back up by re-frying them for a minute or 2 on each side, or air fry at 400 degrees F for 2-3 minutes per side.
You can make the dough ahead of time and freeze. After you roll up the dough into a pinwheel, freeze in a freezer-safe container for up to 3 months. You can thaw them in the fridge, then flatten them out into pancakes right before frying and serving.

Nutrition