Vegan Taiwanese Scallion Pancakes Recipe

Recipe By Slurrp

Vegan Taiwanese Scallion Pancakes are a popular street food in Taiwan. These savory pancakes are made with a simple dough that is filled with chopped scallions and pan-fried until crispy. The pancakes have a flaky texture and a deliciously fragrant aroma from the scallions. They are perfect as a snack or as a side dish to accompany a meal. This vegan version uses plant-based ingredients to create a flavorful and satisfying pancake that everyone can enjoy.

4.6
30 Rating -
Rate
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Vegan Taiwanese Scallion Pancakes
plan
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ingredients serve

Ingredients for Vegan Taiwanese Scallion Pancakes Recipe

  • 1/2 cup All Purpose Flour
  • 0.13 teaspoon Salt
  • 1/4 cup Hot Water
  • 1/2 tablespoon Vegetable Oil
  • 1/4 cup Chopped Scallions
  • as needed Soy Sauce Or Dipping Sauce, For Serving

Directions: Vegan Taiwanese Scallion Pancakes Recipe

Cooking Directions

  • STEP 1.In a large mixing bowl, combine flour, salt, and hot water. Mix until a dough forms.
  • STEP 2.Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover and let it rest for 30 minutes.
  • STEP 3.Divide the dough into small balls. Roll out each ball into a thin circle.
  • STEP 4.Brush the surface of the dough with oil and sprinkle chopped scallions evenly.
  • STEP 5.Roll up the dough tightly into a cylinder shape. Coil the cylinder into a spiral shape and flatten it with a rolling pin.
  • STEP 6.Heat a non-stick pan over medium heat. Cook the pancake on both sides until golden brown and crispy.
  • STEP 7.Repeat the process with the remaining dough and scallions.
  • STEP 8.Serve the vegan Taiwanese scallion pancakes hot with soy sauce or your favorite dipping sauce.

Cooking Tips

  • Make sure to roll out the dough thinly to achieve a crispy texture.
  • You can add other ingredients like sesame oil or garlic powder for extra flavor.
  • If the dough is too sticky, dust it with a little flour while rolling it out.
  • To keep the pancakes warm, place them on a baking sheet in a preheated oven at 200°F (93°C).

Storage and Serving

  • These pancakes are best served fresh and hot.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the pancakes in a toaster oven or oven at 350°F (175°C) for a few minutes until warmed through.
  • Serve the reheated pancakes with your favorite dipping sauce.
Nutrition
value
242
calories per serving
20 g Fat2 g Protein14 g Carbs1 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    2g
  • Carbs
    14g
  • Fiber
    1g

MacroNutrients

  • Carbs
    14g
  • Protein
    2g
  • Fiber
    1g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    < 1mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    19mg
  • Manganese
    < 1mg
  • Phosphorus
    50mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp