Vegan Scallion Pancakes

Vegan Scallion Pancakes are a crispy and savory delight, perfect for dipping in soy sauce or enjoying on their own. With layers of flaky dough and fresh scallions, they offer a satisfying texture and flavor that is sure to impress.

Ingredients

• All-purpose flour - 200 grams
• Boiling water - 120 milliliters
• Salt - 1/2 teaspoon
• Scallions - 4, finely chopped
• Vegetable oil - 3 tablespoons
• Soy sauce - for dipping

Steps

1. In a mixing bowl, combine the all-purpose flour and salt. Pour in the boiling water gradually while stirring with a fork until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes.
3. After resting, divide the dough into 4 equal pieces. Roll out one piece into a thin circle (about 20 cm in diameter).
4. Brush a thin layer of vegetable oil on the surface of the rolled dough, then sprinkle a quarter of the chopped scallions evenly over it.
5. Starting from one edge, roll the dough tightly into a log. Then coil the log into a spiral shape and flatten gently with your hand.
6. Roll the coiled dough into a thin circle again, about 15 cm in diameter. Repeat this process for the remaining dough pieces.
7. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Cook each pancake for about 3-4 minutes on each side until golden brown and crispy.
8. Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Serve warm with soy sauce for dipping.

Nutrition

• Calories: 300
• Protein: 7 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.12 L

Health Benefits

• Rich in carbohydrates for energy.
• Scallions provide antioxidants and vitamins A and C.

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