Vegan and gluten free scallion pancakes.
My first food memory of California was the first day we arrived in San Jose, something so majestic about the Bay Area, we instantly knew this is where we wanted to live.
The restaurant, Garden Fresh on El Camino Real in Mountain View. I order the scallion pancakes and peanut sesame noodles. Sitting outside looking around at this beautiful place, and tasting this awesome vegan food, I fell in love with California.
These days I live in Florida, and while we have some good vegan restaurants here, my heart and taste buds will always love Cali.
I have tried many recipes and this one is pretty darn good. I only brush a tiny bit of oil on the griddle, so it’s not as oily, but still satisfies my craving.
2 tablespoons ground flax, mixed with 6 T water
2 cups oat flour, any gluten free flour will work
1.5 cups water
6 scallions (1 bunch) thinly slices short-ways.
1 tsp salt
Oil for cooking, coconut preferred.
Mix flax and water, let sit for 2 minutes, Mix all ingredients together and let sit for about 10 minutes.
On med-high, heat pan or griddle. Brush some oil on the pan.
Pour into pan a thin layer of batter. Batter should be a thinner consistency then regular pancakes.
Cook for 3-4 minutes until bottom is golden. Flip and cook 1-2 more minutes. Remove from heat.
Serve hot with soy or plum sauce.
Can be frozen or refrigerated, and the reheated in a toaster oven.
I feel like this without the scallions and with Italian seasoning would make a great personal pizza crust, until next time…