Whole Wheat Scallion Pancakes
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. |
Like this:
Like Loading...
Related