Looking for a delicious, savory snack or side dish that fits your keto lifestyle? Look no further than keto scallion pancakes! Also known as Cong you bing, these Chinese flatbreads are packed with flavor and surprisingly easy to make. These keto scallion pancakes are showstoppers! Serve them as appetizers at your next party and everyone is going to gobble them up!
What are Scallion Pancakes?
Scallion pancakes are unleavened flatbreads, unlike the pancakes you might order at IHOP. These are savory and made from dough, not batter. These irresistibly crispy-on-the-outside, chewy-on-the-inside flatbreads are folded with minced scallions and sesame oil, and then cooked on a pan or griddle. Actual scallion pancakes are made out of a dough that’s basically just wheat flour, oil, salt and scallions.
Why Keto Scallion Pancakes?
Traditional scallion pancakes are made with wheat flour, making them unsuitable for a ketogenic diet. This keto version offers a delicious alternative, allowing you to enjoy the flavors you love without the carbs. What’s awesome about this low carb scallion pancake variant is that it’s really easy to throw together. Even though these are technically pancakes, you can rest assured that this is 100% keto approved. In addition to being high in fiber, scallion pancakes are also a good source of protein thanks to the eggs.
Key Ingredients and Substitutions
Here's a breakdown of the key ingredients and potential substitutions for making keto scallion pancakes:
Coconut Flour: Coconut flour serves as the base for this recipe. Yes, it can be finicky and weird, but sometimes it works out alright! It’s also paleo friendly and AIP compliant, allowing for this recipe to be both nut free and seed free.
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Psyllium Husk: This acts as a binding agent in the absence of gluten. Like many of the other recipes on this site, this utilizes psyllium husk. I definitely don’t recommend using this every day, but once a week in some low carb baked goods is more than fine. If you really don’t want to use psyllium husk, you could try ground flaxseed instead, though I can’t guarantee it will hold together as nicely.
Scallions: The star of the show! Don't skimp on the scallions.
Sesame Oil: Adds a distinctive flavor. I used sesame oil to make these for the flavor, but you could also just as easily use olive oil. They just won’t taste as sesame-y.
Dipping Sauce: My scallion pancake dipping sauce is a must-have. You simply cannot get away with eating scallion pancakes without a killer dipping sauce. The sauce has your favorite umami flavors from the soy sauce, but with some heat from ginger.
- Soy Sauce: If you need this recipe to be completely gluten-free, I suggest using coconut aminos instead of soy sauce.
Recipe: Vegan Keto Scallion Pancakes (Nut-Free, Allergen-Free, Low Carb)
This low carb paleo recipe for keto scallion pancakes is nut free, and gluten free, and satisfies that craving for a takeout favorite.
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Servings: 4 scallion pancakes
Calories: 206
Ingredients:## For the Pancakes:
- 1/2 cup coconut flour
- 2 tbsp psyllium husk
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2-3 scallions (white and green parts), sliced into thin rounds
- 1/4 cup sesame oil
- 1 cup warm water
For the Sauce:
- 1 tbsp tamari/soy sauce/liquid aminos
- 1 tsp rice wine vinegar
- 1 tbsp water
- 1 tsp sesame oil (optional)
- 1 clove finely minced garlic
- chili flakes to taste
Instructions:
Prepare the Dough: In a mixing bowl, combine water, oil, scallions, garlic, salt and warm water and let stand for about five minutes for the flavors to mix together a bit. In a separate bowl, whisk together coconut flour and psyllium husks. Slowly add the water to the dry ingredients, mixing thorough, and let sit for a minute until a dough forms.
Form the Pancakes: Separate the dough into four equal balls. Flatten one ball in your hands into about a 4" round.
Cook the Pancakes: Heat some sesame oil in a frying pan, on medium-low heat. Place on skillet and flatten further with a spatula until it's about 6" in diameter. Fry for about 5 minutes on each side, until golden and crispy. Repeat three more times.
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Make the Sauce: For the sauce - whisk ingredients together.
Serve: Enjoy your keto scallion pancakes hot with the dipping sauce.
Alternate Keto Scallion Pancake Recipe
I’ve been experimenting with savory keto pancakes for so long now, that I almost forgot to share this tried and tested recipe. It doesn’t need a lot of ingredients, so it’s perfect for quick and easy meals.
- Whisk the eggs.
- Add the coconut flour.
- Season. Season with salt.
- Cook in a nonstick pan over medium heat.
- Cook for 3-4 minutes per side.
- Serve.
Tips for Perfect Keto Scallion Pancakes
- Temperature Control: Pay close attention to the stovetop temperature as the pancake could get either burnt easily or under cooked.
- Gentle Handling: Remember they aren’t real dough so treat these pancakes gently when pan-frying.
- Flipping: Because the pancake is gluten-free, it’s a little more fragile than a conventional pancake, so it’s helpful if you flip it as follows: when you’re ready to flip, place a flat plate upside-down over the pan, and invert so the pancake falls out, cooked-side-up, on the plate. Then, put the pan back on the burner, and simply let the pancake slide laterally back into the pan. Because the raw side is against the plate, the pancake might leave residue as it slides down. This is normal! Cook the flip side for about 3 minutes until golden brown. Gently shake the skillet while cooking to keep the flip side from sticking.
- Crispiness: To make these nice and crispy, I fried them for 5 minutes on each side.
- Don't wait too long before cutting and eating.
Serving Suggestions
There are lots of ways to serve them too. Since they are flatbread, you can add your favorite dip on the side.
Make Ahead and Freezing Instructions
What’s great about this recipe is that it can be made ahead and frozen for later. As a matter of fact, this is exactly what I do when I have leftovers.
If you want to make the dough ahead of time, you can form the “cinnamon buns” and wrap those up individually (with plastic wrap or parchment paper) and store them in a freezer bag for up to 4 months. Thaw the “buns” in the fridge overnight and roll them out before frying.
Speaking of reheating, here’s how I reheat my scallion pancakes after freezing them. Instead of reheating it straight from its frozen state, you’re going to want to bring it out for 1-2 hours to let it thaw slightly. To reheat, you can pop this in a 350 degree (F) oven in a single layer, for about 10 minutes. I flipped mine halfway, but this isn’t totally necessary.
Variations and Additions
- You could optionally add 2 tbsp of sesame seeds to this recipe, for an even more sesame-y taste.
- If you can’t find scallions at your grocery store, it’s ok! You still have a few options. Just keep them in an airtight food storage container at room temperature. They don’t need to be refrigerated.
A Note on Nutritional Information
The nutritional information for this recipe is calculated as a courtesy and is an approximate only.