Simple Scallion Pancakes (vegan!)

P1160951I’ve recently become obsessed with scallion pancakes. 100% head-over-heels obsessed with them.

P1160908For the past month we’ve been taking home big, beautiful bunches of scallions each week from our farm share. I wasn’t really sure what to do about the scallion surplus until I came across a recipe for scallion pancakes in my new favorite cookbook.  These pancakes are inexpensive, simple, delicious,  and freeze extremely well, so I’ve been making them in large batches and storing them for binging snacking later on.

Simple Scallion Pancakes (adapted from The Big Book of Vegan Recipes by Jolinda Hackett)

Ingredients (makes 6 large pancakes):

  • 2 cups flour
  • 1/2 ts. salt
  • 3/4 cup hot water
  • 1 ts. sesame oil (I like to use toasted)
  • 6 scallions, chopped (green parts only)
  • black pepper to taste
  • garlic powder to taste
  • oil for frying
  • your favorite dipping sauce (soy sauce works perfectly)


  1. In a large bowl, combine flour and salt. Slowly add water and sesame oil, mixing just until a dough forms.
  2. Knead the dough for a few minutes, then let sit for 30 minutes.
  3. Divide dough into 6 (2″) balls. Roll out each ball on a lightly floured surface. Brush with sesame oil and sprinkle with freshly ground black pepper, garlic powder, and scallionsP1160916
  4. Roll up dough and twist to form a ball. Roll out again 1/4″ thick.P1160917 P1160918 P1160929
  5. Fry each pancake in hot oil 1-2 minutes on each side. Slice into wedges and serve with dipping sauce.P1160930

P1160967If freezing, arrange cooked, uncut pancakes in a single layer on a baking sheet. Place baking sheet in freezer for 2 hours. Once pancakes are frozen, store in Ziploc bags. To reheat, microwave pancakes on a plate for 1 minute,  then fry for 1-2 minutes on each side.  These are great for entertaining since you can make them ahead of time and then fry them up when you’re ready to serve.

If you are in the market for a new, basic vegan cookbook I highly recommend The Big Book of Vegan Recipes by Jolinda Hackett. It is full of simple, realistic, and just damn delicious recipes. Many of the vegan cookbooks I have come across call for obscure and often expensive ingredients, and are full of recipes that are a bit intimidating and unfamiliar. Being new to veganism, I was seeking a cookbook that had mostly “normal” recipes so that I could get comfortable with vegan cooking, and I am consistently impressed with the outcome of the recipes I’ve tried from this book. If anyone out there has any other cookbook recommendations, I would love to hear from you!