Gluten-Free Scallion Pancake
Combining grains with veggies to make pancakes is always a hit at my house. Sometimes I broil these in the oven for 5 minutes to cut down on oil when frying in a cast iron pan. Then I’ll quickly pan fry them in a lightly oiled pan to make crispy. You can serve plain, with soy sauce or Greek yogurt with lemon and pepper for dipping.
Prep time: 5 minutes
Cook time: 8 minutes
- ¾ cup brown rice flour
- ¼ cup oat flour (gluten-free)
- 1 Tbsp flax meal
- 1 cup water
- 2 tsp baking soda
- 1 Tbsp baking powder
- 1 tsp salt
- 4 scallions, finely chopped (green parts only for low FODMAP)
- ¼ cup + 2 tsp canola or sunflower seed oil
- In a large bowl, combine rice flour, oat flour, flax meal, salt, baking soda and baking powder. Mix well. Add water and scallions and mix very well again. Let the batter rest for about 10 minutes, until thickened.
- Assemble two 10-12” cast iron pans or skillets on the stove.*
- Add 1 tsp oil to each.
- Heat one of the pans over medium heat.
- Give the batter a quick mix (scraping sides and bottom of the bowl) and pour batter into the hot pan.
- Cook for about 4 minutes, until the top forms small bubbles, while you turn the heat on medium under the second pan.
- Carefully flip the pancake over into the second pan. Cook for another 2-3 minutes, until golden brown.
- Cut like a pizza and serve warm.
*If you have strong flipping skills, a very large spatula, and/or a helping hand, you can also do this in one skillet. You can flip into the same skillet with a spatula, or transfer to a plate and then invert the plate into the skillet.
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- calories: 190
- carbohydrates: 19g
- fat: 12g
- fiber: 2g
- potassium: 331mg
- protein: 2g
- saturated fat: 1g
- sodium: 810mg
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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