Keto Scallion Pancakes
These flavorful, low-carb Paleo and Keto Scallion Pancakes are simple to make and healthful. They have the same same flavor as your beloved Chinese scallion pancakes, but without the gluten or bread or starch. Serve it with my special scallion pancake sauce and you may indulge in your favorite food guilt-free!
Ingredients
- 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
Pancakes Sauce
- 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
Instructions
- 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.
Notes
Keep a tight eye on the stovetop temperature because the pancake could easily burn or cook unevenly. It will be simpler to flip the pancake in a smaller skillet. (My skillet is a 9-inch cast iron pan.)
The dietary information is computed per slice without the dipping sauce and with the seasonings white pepper and onion powder.
