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Scallion Pancakes Veggiekins Blog

Taiwanese Scallion Pancakes (vegan, gluten free)

  • Author: Remy Park


These crispy and golden Taiwanese Scallion Pancakes are quick and easy to make with cassava and rice flour, plus lots of fresh scallions.


Units Scale

dry ingredients

  • 1/2 cup cassava flour
  • 1/4 cup rice flour
  • 1/4 cup tapioca starch
  • 1/2 tsp salt

other ingredients

  • 1 1/2 cup boiling water
  • 1 tbsp toasted sesame oil
  • 68 scallions, thinly sliced


  1. 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!
  2. Divide your dough into 6 equal parts and roll into balls.
  3. 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.
  4. 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!
  5. Place this between baking mats again or parchment paper and roll out once again until nice and thin.
  6. Repeat with remaining dough, and you’re ready to fry!
  7. 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.
  8. Cook for roughly 2-3 minutes on each side and cut into quarters. Enjoy!