Gluten Free Scallion Pancakes

Gluten-Free Chinese Scallion Pancakes

In the early days of our relationship, my husband and I shared a “date lunch” every week, where we went out to eat at a restaurant near his office. One of my favorite appetizers from that time was the scallion pancakes at a local Chinese restaurant: a salty, savory flatbread that presented a crisp outer crust and soft, chewy and light interior. After much experimentation, I finally figured out how to re-create these savory treats in a gluten-free format. Serve these alongside any Asian sauces or dips for a fabulous introduction to a meal.

Gluten Free Scallion Pancakes Recipe


4.15 from 14 votes
Gluten Free Scallion Pancakes
Print Recipe

Chinese Scallion Pancakes

Prep Time20 mins
Cook Time18 mins
Resting time20 mins
Total Time38 mins
Course: Appetizer
Cuisine: Chinese
Servings: 4 servings
Calories: 242kcal
Author: Ricki Heller


  • cups gluten-free all-purpose flour
  • ¾ teaspoon xanthan gum
  • ½ cup warm water plus up to 2 tablespoons more
  • 2-3 tablespoons extra-virgin olive oil or melted coconut oil divided
  • ½ teaspoon kosher or fine sea salt
  • 6 scallions both white and light green parts, chopped


  • In a medium bowl, sift the flour and xanthan gum; whisk to combine. Slowly add the water and mix as you go to create a very soft dough. Form the dough into a ball, cover with a damp tea towel, and let rest for 15-20 minutes.
  • Flour your countertop or a pastry board and place the dough in the center, then dust the top with more flour. With a floured rolling pin, roll out to a circle 12-14 inches in diameter (add more flour, as needed, to prevent sticking). Brush the surface with about tablespoons oil, then sprinkle with salt. Scatter the chopped scallions over the top, then roll up the dough to create a roll.
  • Cut the roll in half and pinch each of the ends closed. Standing the rolls on one end, push each roll down to create 2 disks of dough. Using the floured rolling pin, roll each disk out, one at a time, using more flour as needed, to form 7-inch circles.
  • Heat a nonstick skillet over medium heat and brush with oil. Gently transfer one disk to the pan, and then brush the top with oil. Cook about 5 minutes, until the bottom begins to brown in spots. Gently flip the pancake and cook the other side for 3-4 minutes. Slide the pancake onto a plate and keep warm while you cook the second pancake using the same steps.
  • Cut each pancake into 4 pie-shaped slices and serve immediately. Best eaten fresh but can be gently reheated at 350°F for about 10 minutes.


Nutrition Facts
Chinese Scallion Pancakes
Amount Per Serving
Calories 242 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Sodium 311mg13%
Potassium 49mg1%
Carbohydrates 39g13%
Fiber 6g24%
Sugar 2g2%
Protein 5g10%
Vitamin A 180IU4%
Vitamin C 3.4mg4%
Calcium 48mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chinese Magazine Pancakes Ricki Heller Scallion
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  1. TINA
    November 1, 2020

    As all gluten free flours are not created equally, which brand did you use to make these?
    Do you add xanthan gum even if the gf flour mix already has some in it?

    1. Gluten Free & More
      November 2, 2020

      Hi Tina,
      Our writer used her own homemade flour mix when developing this but we used Carol’s Gluten Free Flour when we made this recipe to shoot the photos for it. Here’s a link to Carol’s GF Flour. And yes, we added xanthan gum even though the mix contains it.

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