These savory pancakes are similar to Chinese and Korean pancakes, but are made with whole wheat flour. They may not be completely authentic, but they are easy to make and even easier to eat. You could experiment with other finely chopped or shredded veggies too, such as carrots or bell peppers.
Whole Wheat Scallion Pancakes
Print recipe| Serves | 4-8 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Meal type | Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack |
These savory pancakes are similar to Chinese and Korean scallion pancakes, but have a healthy twist with whole wheat flour.
Ingredients
Pancakes
- 4 large eggs
- 1 1/2 cup water
- 1 cup whole wheat flour
- 1 1/2 cup green onions (or about 8 stalks)
- 1 teaspoon salt (or to taste)
- 2 teaspoons oil (grapeseed, canola, coconut, or olive oil)
Dipping Sauce
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
Directions
| Pancakes | |
| Step 1 | |
| Add eggs to a large bowl and whisk. Add water and flour and whisk until well combined. | |
| Step 2 | |
| Slice green onions into 1-inch pieces. Add to batter, along with salt. | |
| Step 3 | |
| Heat a medium nonstick skillet over medium heat. Add about 1/2 teaspoon oil to the pan to lightly coat the bottom. | |
| Step 4 | |
| Add about 1 cup of batter to the pan. Swirl the pan to make the pancake an even round shape, and use a wooden spoon to spread out the scallions if necessary. | |
| Step 5 | |
| When the edges start to brown and the underside is golden brown, about 3-4 minutes, flip the pancake. Continue cooking until the underside is golden brown, another 3-4 minutes. Set aside and repeat steps 3-5 until you've used up all the batter. Cut into wedges and serve with dipping sauce. | |
| Dipping Sauce | |
| Step 6 | |
| Whisk together ingredients for dipping sauce. | |