These delicious finger-sized pancakes are appreciated by adults and children alike and make either a tasty appetizer served with “Duck” Sauce, or as an accompaniment to most soups, especially Asian soups. Double the recipe to serve a bigger crowd.
Makes: about two dozen 2- to 3-inch pancakes
- 1 cup whole wheat pastry flour or spelt flour, or a combination
- 1 cup plus 2 tablespoons rice milk or water
- 1/2 teaspoon salt
- 1 cup thinly sliced scallions
- 2 tablespoons sesame seeds (optional)
- Olive oil or other healthy vegetable oil
- “Duck” Sauce, if desired
Combine all the ingredients except the oil in a mixing bowl. Whisk together until smooth.
Lightly oil a large griddle and ladle the batter on in small quantities. (1/8 cup is about right) to form 3-inch pancakes. Cook on both sides until golden brown.
Remove to a paper towel-lined plate and cover while cooking the remaining pancakes.
Arrange on a large platter and serve warm or at room temperature.
Nutrition information
Per pancake, based on 24 pancakes: Calories: 50; Total fat: 2g; Protein: 1g; Fiber: 2g; Carbs: 9g; Sodium: 105mg
- Here are more tasty vegan appetizers.
8 Comments
Robin
May 14, 2014 at 7:27 amDo you know if this would work with some kind of gluten free flour? If so, do you have any suggestions?
Nava
May 14, 2014 at 7:35 amRobin, these would be nice with teff or buckwheat flour, or even your favorite GF flour blend (like the kind make by Bob’s Red Mill). I should probably add these suggestions to the post!
Amy
May 20, 2014 at 11:05 amI don’t use rice milk, I like coconut milk. Will that work too?
Nava
May 20, 2014 at 11:08 amThat should work fine, as long as it doesn’t have an overly sweet taste. I’m not sure if you mean the coconut milk beverage, which does have a bit of natural sweetness even in unsweetened form; or the kind in cans. If the latter, try using the light kind, as I’m worried that the full-fat would make these too heavy. You can also just use broth or water.
Katt
January 8, 2015 at 3:51 pmThank you for this recipe. I love scall ion pancakes but haven’t been eating them since I turned veg about a year ago. It doesnt help that I’m also pretty particular about how my scallion pancakes taste :/
I was wondering if the Rice milk could be substituted for unsweetened almond milk, or even hemp milk. How would that effect the taste or texture?
Also, since regular scallion pancakes are made with pig fat, I’d think theyd be a lil saltier (I havent tried your recipe out yet though). Did you alter the salt content to taste?
I was thinking if I warmed up the milk (or if you’re using water) with some of the scallions and some salt before hand and made a broth if it would taste salty/scallionyer? lol
What are your thoughts on this?
Thanks in advance
Nava
January 9, 2015 at 11:09 pmHi Katt— you can sub any kind of your favorite nondairy milk, so long as it is unsweetened, of course. Or, you can use a low-sodium vegetable broth. As far as saltiness, since the batter has no egg or anything like that, you can always taste it before cooking it. Or, leave the pancakes more neutral and serve with a salty sauce. As for your last question, I don’t think you need to pre-warm the milk or scallions; these are plenty scallion-y, and everything gets cooked through very nicely on the hot skillet or griddle! I hope that helps and that you will enjoy these.
Veroshima
July 24, 2016 at 3:54 pmThis recipe does not work. The cakes come out gummy and flavorless. The pancakes pictured above are NOT made using this recipe or technique.
Kate
January 15, 2017 at 12:12 pmThey certainly did look like the picture! They were delicious. I reckon you could also try making them with shallots for a slightly differently flavor.