recipes

Healthy Garlic Scallion Pancakes

There is nothing as satisfying as a savory and crispy pancake wedge that is bursting with the taste of garlic and spring onions. Yes my friend, I’m talking about garlic and spring onion pancakes today, and these are pancakes that are so good you’ll be begging for more. Best of all, the ingredients are probably already in your pantry, and the batter is easy to handle!




Garlic Scallion Pancakes




Total Time

55 mins

Prep: 15 minutes

Cook: 40 mins

Servings

15

Nutrition

79 cals

Start off by whisking rice flour and water in a large bowl until both are combined, then set aside for a few minutes. Add in chopped spring onions and diced garlic and salt to the mixture then continue to stir a bit more until the ingredients are evenly distributed.

Now heat up a little coconut oil over medium-high heat in a non-stick pan, then pour half cup of the pancake batter in the middle of the pan to form a medium-sized circle. Allow the batter to cook for around three minutes, or until the underside is cooked and slightly toasted, before flipping over with a spatula and cooking for another two minutes. Use a pair of scissors to cut the pancakes into small wedges, and for really crispy wedges, I suggest toasting them in a pre-heated oven at 400 degrees Fahrenheit (200 degrees Celsius) for ten minutes. Serve with a bit of soy sauce and fresh spring onions, and enjoy!

Garlic Scallion Pancakes Garlic Scallion Pancakes Garlic Scallion Pancakes Garlic Scallion Pancakes

More Healthy Pancake Recipes:

The Best Gluten-Free Cornmeal Pancakes
Probiotic-Rich Beet Greek Yogurt Pancakes
Low Carb Garlic Broccoli Pancakes
Cinnamon Apple Pancakes

Ingredients

  • 2 cups of rice flour
  • 3 cups of water
  • 1 cup of finely chopped spring onions + more for garnish
  • 3 large garlic cloves, diced
  • 1 generous teaspoon of salt
  • Coconut oil, for frying
  • Soy sauce, for serving

Directions

  1. In a large bowl, whisk together rice flour and water until both are well combined, then set aside for a few minutes
  2. Add chopped spring onions, diced garlic and salt to the flour mixture and continue to stir until ingredients are evenly distributed
  3. Heat up 2 teaspoons of coconut oil over medium-high heat in a non-stick pan
  4. Pour half cup of the pancake batter in the middle of the pan and swirl it evenly to form a medium-sized circle
  5. Allow batter to cook for about 3 minutes until the underside is cooked and slightly toasted, then flip over and cook for another 2 minutes
  6. Repeat until all batter is used up
  7. Cut pancakes into small wedges, and if you want to make them extra crispy, toast them in the oven at 400 deg. Fahrenheit (200 deg. Celsius) for 10 minutes.
  8. Serve pancake wedges with soy sauce and fresh chopped spring onions




Nutrition

Calories

79 cals

Fat

0.3 g

Protein

1.3 g

Carbohydrates

17.2 g

Sugar

0 g

Fiber

0.5 g

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