Vegan Chinese Scallion Pancakes

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Vegan Chinese Scallion Pancakes

Jill Dalton
Enjoy these easy savory vegan Chinese Scallion Pancakes to shake up your pancake routine! The oil-free pancakes are hearty and satisfying and the dipping sauce brings a flavorful punch to each bite.
4.86 from 7 votes
Prep Time 3 hours 5 minutes
Cook Time 5 minutes
Total Time 3 hours 10 minutes
Course Appetizer
Cuisine Chinese
Servings 2
Calories 258 kcal

Ingredients
 
 

Pancakes

Dipping Sauce

Instructions
 

Pancakes

  • Soak quinoa in water for 3 hours.
  • Drain and rinse quinoa.
  • Add all of the pancake ingredients except for the flax meal and scallions and blend until smooth.
  • Pour mixture into a bowl and stir in the flax meal.
  • Continue to stir until mixture thickens a little and then stir in the scallions.
  • Spoon 1/4 of the mixture onto a heated carbon steel or nonstick pan and spread it into a small circle.
  • Cook until bottom is light brown. Flip and cook other side.

Dipping Sauce

  • Add all of the dipping sauce ingredients into a blender and blend until the dates are completely pulverized.

Nutrition

Calories: 258kcalCarbohydrates: 41gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 188mgPotassium: 567mgFiber: 7gSugar: 6gVitamin A: 580IUVitamin C: 11mgCalcium: 121mgIron: 4mg

1 thought on “Vegan Chinese Scallion Pancakes”

  1. These were very tasty! I had a hard time with sticking– even in my non-stick pan. Maybe I blended them too long. So I added some water to make them a little thinner (I like them that way) and poured them onto parchment and baked them. I had to poke them with a fork after flipping them to release some moisture but they ended up really great. Such a creative recipe!

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