HEALTHY, LOW CARB, FULL OF FLAVOR KETO SCALLION PANCAKES
Creating a recipe for these scallion pancakes took me about 4 weeks. Initially, I was working on a prototype with arrowroot starch and cassava flour. Nate and I enjoyed the starchy version, but as we both prefer fewer carbohydrates, after a few weeks of experimenting and with dozens of doughs lying in my freezer, we grew weary of eating them.
CAREFULLY MANAGE THEM
When you are pan-frying these pancakes, remember they are not genuine dough. Flipping them requires some practice (as well as a few entertaining techniques), but I know you can do it!
GLUTEN AND SOY-FREE SCALLION PANCAKES SAUCE RECIPE
You’ll need the following to prepare my famous gluten- and soy-free Scallion Pancakes Sauce:
4 tablespoons coconut aminos
4 teaspoons rice vinegar
Toasted sesame oil, 1 teaspoon
1.5 tsp spicy sauce (optional)
Freshly grated ginger, 1 teaspoon (optional)
scallions, diced, and white sesame seeds, toasted
You must try my scallion pancake dipping sauce. Without a fantastic dipping sauce, scallion pancakes are simply impossible to consume.
HEALTHY KETO SCALLION PANCAKES: HOW TO MAKE THEM
To prepare healthy these Scallion Pancakes with reduced carbs, you’ll need:
Using a food processor, cut cauliflower into couscous-sized pieces.
flaxseed meal, ground
To give the flaxseed meal time to bloom, thoroughly combine the batter and leave it aside for 5–10 minutes. You can rely on these savoury, quick, and simple pancakes to keep you from feeling sluggish.
These Scallion Pancakes are Paleo and Keto.
Healthy Scallion Pancakes with a Flavorful Low Carb Gluten Free Keto and Paleo Sauce are incredibly delicious.
Keto Scallion Pancakes
- ¼ tsp coarse salt
- 2 tsp coconut aminos
- Dash of onion powder and white pepper,
- Chopped scallions,
- 2 large eggs
- 2 tbsp ground flaxseed meal
- 2 cups cauliflower rice chop grind to couscous size
- 1 tsp fresh grated ginger, optional
- 4 tbsp coconut aminos
- 2 tsp hot sauce, optional
- Sprinkle of chopped scallions toasted white sesame seeds
- 4 tsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cups of cauliflower rice should be finely chopped into couscous size in a 4-cup (small) food processor. The cauliflower couscous needs to be microwaved for 1.5 minutes to get a little softer. Set aside to cool, then extract(cheesecloth) the liquid.
- the remaining ingredients together. Mix thoroughly, then set the mixture aside for five to ten minutes. In the interim, warm up a cast iron pan (or any other nonstick skillet you have) over low heat.
- Pour the mixture into the hot, well-greased skillet, add ONE tbsp avocado oil, and swirl the oil. Then, swiftly and delicately spread the mixture around the skillet. About 5 minutes or until the border is a light golden brown, pan fried over low heat. Verify that it cooks on both sides. Watch the temperature on the stovetop.
- When flipping a pancake, it's good to set a flat plate upside-down over the pan and invert it so the pancake falls out, cooked-side-up, on the plate. This is because gluten-free pancakes are a little more delicate than regular pancakes. Then, just allow the pancake to slide laterally back into the pan after placing the pan back on the flame. The pancake may leave a residue when it slides down because the raw side is up against the plate. This is typical.
- Cook the reverse side, about 3 minutes. To prevent the other side from sticking while cooking, gently shake the skillet. To prevent the bottom from getting soggy, slide the pancake out and let it cool on a wire rack. Slice into wedges and serve with my scallion pancake sauce at room temperature.
50g portion with 40kcal of energy, 2g of carbohydrates, 3g of protein, 2.4g of fat, 47mg of cholesterol, 104mg of sodium, 155mg of potassium, 2g of fibre, 1g of sugar, 100iu of vitamin A, 19.8mg of vitamin C, 22mg of calcium, and 0.5mg of iron.