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Make Taiwanese Scallion Pancakes at home that are vegan, gluten-free, and loaded with fresh onion flavors. These cassava pancakes are crispy, golden, and delicious any time of day.
Scallion pancakes are a classic Taiwanese street food. Of course, they’re well-loved outside of the country too!
Are Traditional Scallion Pancakes Gluten Free?
In Taiwan, these pancakes are usually made with wheat flour, so they’re not gluten-free. They sometimes contain eggs, but most recipes are naturally vegan.
Ingredients for Taiwanese Scallion Pancakes
All the flavour in these crispy pancakes comes from the scallions, and they’re so simple to make. Here’s what you need:
Cassava flour. This flour is almost a 1-1 gluten-free substitute for all-purpose flour in many recipes!
Riceflour adds a little bounce and stretchiness to the pancakes.
Tapioca starch adds the necessary chewiness.
Salt, oil, and water to bring the dough together.
How to Make Taiwanese Scallion Pancakes
The technique to make these pancakes at home is the same as a street vendor in Taiwan.
You’ll start by making the simple dough with the flours, water, and sesame oil. Then roll the scallions into the dough, shaping it into a coil. Next, flatten the coil out. This helps to really integrate the scallions into the dough.
This recipe requires a generous amount of oil to make properly, so don’t be shy with it when frying them up!
Yes, you can certainly turn these pancakes into a full meal by adding toppings and fillings. In Taiwan, you’ll often find them served with egg, so I experimented with my vegan omelette mixture and it’s delicious!
These crispy and golden Taiwanese Scallion Pancakes are quick and easy to make with cassava and rice flour, plus lots of fresh scallions.
1/2cup cassava flour
1/4cup rice flour
1/4cup tapioca starch
1/2 tsp salt
1 1/2cup boiling water
1 tbsp toasted sesame oil
6–8 scallions, thinly sliced
Whisk dry ingredients in a large bowl. Start with half of your boiling water and knead into the dough. Add remaining hot water until a nice dough forms. As results will vary based on cassava flour brand, add additional cassava flour as needed. Your dough should not be sticky–it should be easy to work with!
Divide your dough into 6 equal parts and roll into balls.
One part at a time, roll your dough between two nonstick baking mats or parchment paper to flatten until thin. Brush with sesame oil and sprinkle scallions all over the surface.
Roll the dough into a tight coil, starting at one end of the pancake and rolling towards the other. Then roll the log so that it resembles a snail!
Place this between baking mats again or parchment paper and roll out once again until nice and thin.
Repeat with remaining dough, and you’re ready to fry!
In a large pan over medium heat, add a generous amount of neutral oil. Once hot and sizzling, gently peel your pancake off the parchment and lay it flat on the pan.
Cook for roughly 2-3 minutes on each side and cut into quarters. Enjoy!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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