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Ricki Heller

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Chinese Scallion Pancakes: The Remake

by Ricki Heller 44 Comments

The other evening, my friend Eternal Optimist and I went to see a movie (Friends with Benefits–surprisingly enjoyable, and I even liked Justin Timberlake in it!).  We both love watching the trailers before the film, but what struck us this time was how many of them were actually promoting remakes of old movies.  First was Planet of the Apes (okay, technically a prequel), followed by Straw Dogs.  Even the main attraction itself was sort of a remake (of When Harry Met Sally—oh, and pretty much every rom-com ever written). It got me thinking about the concept of remakes in general: you know, those revised, updated versions of established classics.

For instance, did you know that the movie King Kong has been made at least three times (seven if you count all the sequels and “Sons of–“)?  Dracula: seven times (not to mention and entire page on Wikipedia devoted to spinoffs and related films).  Invasion of the Body Snatchers: five times.  Heck, even Freaky Friday has had two remakes! And (in my humble opinion), each remake is just slightly less effective, less interesting, less engaging than the previous version.

I feel the same way about books made into movies, for the most part.  How many times have you read a book, then seen the movie, only to be bitterly disappointed?  (Though I must admit I’m really looking forward to The Help on the big screen; and most people would agree that The Godfather was a better film than novel). With novels, imagination allows for any manner of individual, idiosyncratic characters, appearances, voices, and so on.  When you see a movie, it’s all distilled into one face, one voice, one set of mannerisms–there’s no way you can envision anything that isn’t already right in front of you.

I have noticed that certain things, however, do improve with a little revision.  In the past, when I lectured at the college where I teach, I’d sometimes have to present the same course to three different groups of students. Each time I delivered the material, I’d think of a new detail to add, or an additional example to illustrate a point.  By the third class, I was really rocking, and those students always received the most detailed, most engaging lecture of the three. Similarly, working on refining a recipe usually leads to improvements each time you “remake” it.

When I switched to a gluten-free diet back in March 2009,  it seemed a little overwhelming to create tasty foods I could eat. Back then, it never entered my mind to “remake” any of the original recipes on this blog.  Eventually, once I was familiar with gluten free flours and low glycemic sweeteners, I began to play with some of the recipes in my cookbook, Sweet Freedom (and by the way–did you happen to notice who included my book in her “Going Vegan with Ellen” website?! Whooooopeeeee!!).  I’ve now re-made the Butterscotch Blondies, Fluffy Fruited Pancakes, Cinnamon-Walnut Coffee Cake, Chocolate Chip Cookies, Seed Jumble Cookies, and a few others using my all-purpose gluten-free flour mix in place of the spelt, and every one has come out great!

My sweet successes led me to experiment with other flour-heavy recipes as well, just to see what I could make of them.  Last week, I remembered these Chinese Scallion Pancakes, one of the most popular recipes on the blog (and one that the HH and I absolutely adored back in the days when we would meet for lunch during the workweek).  What if I could re-create those pancakes to taste just as appetizing as the original?  What if we didn’t need to frequent a restaurant to enjoy some chewy, salty, green onion-y flatbreads with our lunch?  What if I suddenly lost 15 pounds and had perfectly toned triceps (oops, sorry; wrong fantasy there).  What if–??

And so, I give you gluten free Chinese Scallion Pancakes.  I have to admit that the process was much easier than even I anticipated; I simply subbed a mix of all purpose flour and sweet rice flour (also called glutenous rice flour) for the spelt, and–presto–the recipe worked perfectly the very first time!  I’ve since made these two more times (just to be sure the recipe works, you understand) and they’ve come out beautifully both times. The exterior is browned and crisp; the interior is moist, delightfully chewy, with the murmur of caramelized green onion strewn here and there.  Great on their own, or with a spread or dip of your choice.

Now, if only I can figure out how to remake my triceps . . .

Gluten Free Chinese Scallion Pancakes

suitable for ACD Stage 3 and beyond

These pancakes are a perfect accompaniment for Sunday brunch, to sop up some rich Onion Gravy with your next nut roast or veggie burger, or all on their own as a snack.  The combination of chewy, salty and bready will have you hooked in no time!

1-1/2 cups plus 2 Tbsp (360 ml) Ricki’s all-purpose gluten-free flour

2 Tbsp (30 ml) sweet rice flour (or glutenous rice flour)

3/4 tsp (3.5 ml) xanthan gum (I used Bob’s Red Mill)

1/2 cup to 10 Tbsp (120-150 ml) warm water

2-3 Tbsp (30-45 ml) extra virgin olive oil or melted coconut oil, preferably organic

1/2 tsp fine or coarse sea salt

1/2 tsp pepper, optional

6 green onions, white and light green parts

Sift the flour and xanthan gum into a bowl and whisk to combine well.  Add the water slowly, mixing as you go, until you have a very soft dough (use a touch more or less water, as necessary). Form the dough into a ball and cover with a damp cloth; let rest for 15-20 minutes.

Flour a large work surface thoroughly with more all-purpose flour, and place the ball in the center of it; dust the top with more flour.  Roll out to a disk of around 12-14 inches (30-35.5 cm), dusting with more flour as needed to prevent sticking.  Brush lightly with about 1-1/2 Tbsp (22.5 ml) of the oil, then sprinkle with salt (and pepper, if using).  Scatter the green onions evenly over top.

Roll up the dough tightly to form a long roll. Cut the roll in half and pinch the ends closed as best you can.  Stand each roll on its cut end and push down to create two patties (or disks).

Working with one disk at a time, roll it out the floured surface (use more flour as needed), moving outward from the center. Make a round about 7 inches (18 cm) wide.

Heat a nonstick skillet over medium heat and brush lightly with the oil.  Gently transfer the disk to the pan, and then brush the top of the dough with more oil.  Cook 4-5 minutes, until the bottom is browned in spots. Gently flip the pancake and cook the other side another 3-4 minutes. Slide the pancake onto a plate (cover with a clean cloth, if desired, to keep it warm while you cook the second pancake).  Repeat the procedure with the second dough patty, rolling it, brushing with oil, and cooking in the same way.

Cut each pancake into 4 pieces and serve immediately.  Makes 2 large cakes, or 4 servings.  Best eaten fresh, but if you have leftovers, wrap tightly in plastic and store in the refrigerator.  Reheat in a 350F (180C) oven for about 10 minutes to serve.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)

I’m submitting this recipe to Amy’s Slightly Indulgent Tuesdays, Cybele’s Allergy-Friendly Fridays event and my Wellness Weekend event this week.

Last Year at this Time: Sweet Freedom’s Chocolate Chip Cookies: Gluten Free! (ACD Stage 3 and beyond; gluten free)

Two Years Ago: Feeling Snacky: Crunchy Stalks and Branches (homemade version of of Mary’s Sticks and Twigs) (ACD Stage 2 and beyond; gluten free)

You Might Also Like: Cheela (Chickpea Pancakes) (ACD All Stages; gluten free)

© Ricki Heller

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: ACD Maintenance, ACD Stage Three, anti candida diet, baking, breakfast, gluten free, grains, nut-free, recipes, side dishes, snacks, Sweet Freedom, Uncategorized, vegan, vegetables Tagged: all purpose gf flour, anti-candida, breakfast, Chinese scallion cakes, dairy free, egg free, flatbread, food allergies, food sensitivities, gluten free, pancakes, parve, recipes, savory, side dish, sugar free, Sweet Freedom, vegan, vegetables, vegetarian, wheat-free

Reader Interactions

Comments

  1. Lexie says

    August 9, 2011 at 10:33 pm

    Oh YUM!

    Reply
    • Ricki says

      August 10, 2011 at 10:46 am

      Thanks, Lexie! 😀

      Reply
  2. Cristina says

    August 9, 2011 at 10:39 pm

    what about organic toasted sesame oil in place of the Evoo or coconut oil for a more asian flavor?

    Reply
    • Ricki says

      August 9, 2011 at 10:52 pm

      Cristina, I think that would work, though I think sesame oil has a lower smoke point than coconut, so it might burn more easily? Most of the recipes online use peanut oil, but that’s out for me. 🙂

      Reply
  3. Jackie Smith says

    August 10, 2011 at 12:46 am

    You forgot Dexter–a much better show than the book, in my opinion. 🙂

    Reply
    • Ricki says

      August 10, 2011 at 10:42 am

      Thanks for pointing that out, Jackie! i haven’t read the book and have only seen snippets of the show (but my hubby likes it). 🙂

      Reply
  4. Laureen @Fox-in-the-Kitchen says

    August 10, 2011 at 2:42 am

    I wonder if I could use little chunks of asparagus in place of the scallions? Not a fan of things that taste oniony. Your pictures made me think of quesadillas. I bet your pancakes would be good with some salsa, sans onions of course 😉

    Reply
    • Ricki says

      August 10, 2011 at 10:42 am

      Laureen, I don’t see why asparagus (or any chopped veggie) wouldn’t work. I like your idea of using these for quesadillas (though they’re a bit thick for that, I think). 🙂

      Reply
  5. Johanna GGG says

    August 10, 2011 at 3:03 am

    Wow I love the idea of you revisiting some of your old recipes – reminds those of us who can eat gluten about them and gives an alternative to the gf acd ones. I still must try these.

    Agree with you about remakes and esp about books to movie – I am reading Eat Pray Love and enjoying it but when I mentioned it to my mum she wasn’t interested because she didn’t like the film.

    BTW I just posted a remake of a recipe I posted ages ago – makes me realise how much my cooking has changed over a few years even without the sort of drastic changes you have made.

    Reply
    • Ricki says

      August 10, 2011 at 10:44 am

      Yay! Thanks, Johanna! I’ve been asking myself, “why can’t you have that? Or that? Or THAT?” as I go through old blog posts, so it seemed a natural outcome. 🙂 And I also agree with your mum about Eat, Pray, Love (then again, it stars Julia Roberts, so no wonder I was “meh” about it). Must go check your your remake as well!

      Reply
  6. Hannah says

    August 10, 2011 at 4:33 am

    Movie remakes? Just think about stories like Jane Eyre and Pride and Prejudice! They never stop! And absolutely, most remakes are “less than”. That horrific teenybopper-giggly Keira Knightley P&P versus Jennifer Ehle and Colin Firth? No contest!

    Wait, where was I? 😛

    Thank you for this recipe. Despite the fact that my family and I often ate in Chinese restaurants growing up, we never had these as my mum has always been wheat intolerant (at least, as long as I’ve been alive). So wonderful to know I can treat her to something entirely new for her, safely!

    Reply
    • Ricki says

      August 10, 2011 at 10:44 am

      I agree totally–I thought the Gwyneth Paltrow version was the best. And glad to know that this recipe will bring some at-home culinary enjoyment to your family! 🙂

      Reply
      • Zoe says

        August 10, 2011 at 7:32 pm

        Sorry to butt in here, wasn’t that “Emma”? I only saw a bit of the Keira Knightley remake of “Pride and Prejudice” (only because someone else had it on) and wholeheartedly agree that the Colin Firth one is hands-down the best.

        Getting back to the subject, I don’t think I’m familiar with these pancakes; I’ve had Chinese food countless times but pancakes were never ordered. I’d definitely like to give them a try. Thanks, Ricki!

        Reply
        • Ricki says

          August 10, 2011 at 10:05 pm

          Um, oops. .. yes, you’re right! How could I have forgotten? But I’m pretty sure about the pancakes, though (I definitely ordered them at a Chinese restaurant!). 🙂

          Reply
  7. Caitlin says

    August 10, 2011 at 10:01 am

    this looks fantastic, ricki!!

    Reply
    • Ricki says

      August 10, 2011 at 10:45 am

      Thanks, Caitlin! They were a wee bit addictive. 😉

      Reply
  8. Courtney says

    August 10, 2011 at 11:23 am

    I love the original Freaky Friday with Jodi Foster! So good…I haven’t seen it for years, but now I really really want to 🙂

    I am excited to try your blondies with your gluten free flour mix! I love those blondies, and I have been missing them…I am glad to know your gluten free mix works for them.

    Courtney

    Reply
    • Ricki says

      August 10, 2011 at 10:04 pm

      I haven’t seen the original. . .will have to rent it! And yes, the blondies were yummy with the GF flour! 🙂

      Reply
  9. Gretchen says

    August 10, 2011 at 12:19 pm

    I can almost taste these little savories just by looking at the picture. And, bonus, no oven heat added to our already too hot weather! Thanks Ricki!!

    Reply
    • Ricki says

      August 10, 2011 at 10:05 pm

      They do heat up the frypan, though. 😉

      Reply
  10. Alisa Fleming says

    August 10, 2011 at 1:14 pm

    LOVE this recipe Ricki!

    Reply
    • Ricki says

      August 10, 2011 at 10:05 pm

      Thanks, Alisa! Me, too. 🙂

      Reply
  11. Kim Lutz says

    August 10, 2011 at 8:28 pm

    Ricki,
    I love your writing almost as much as your recipes! These pancakes must be on the menu this week. And, as for the Ellen mention, congratulations!

    Reply
    • Ricki says

      August 10, 2011 at 10:06 pm

      Thanks so much, Kim! 🙂 And thanks for the congrats, too. 😀

      Reply
  12. Veggie V! @Veggie V's Vegan Adventure says

    August 10, 2011 at 8:36 pm

    You’re so right about teaching the same stuff to more than one class. That last group gets the best lecture!

    Until recently, I’ve been leary of veganizing, or “re-making” old, favorite recipes that may include dairy or eggs. I’ve tried a few, mostly desserts, and so far, so good!

    Maybe re-makes of food are better than re-makes of movies!

    Reply
    • Ricki says

      August 10, 2011 at 10:06 pm

      Just to clarify, this isn’t a vegan re-make of an omni recipe; it’s a gluten-free remake of a glutenous recipe. The original was vegan, too. 🙂

      Reply
  13. Maggie says

    August 10, 2011 at 10:01 pm

    These are awesome Ricki! I might have to whip some of these up! I’m going to see The Help on Monday night! Can’t wait.

    Reply
    • Ricki says

      August 10, 2011 at 10:07 pm

      Thanks, Maggie! And can’t wait to hear what you think of The Help.

      Reply
  14. Iris says

    August 11, 2011 at 1:43 am

    I love scallion pancakes and haven’t had them in years! I can’t wait to try this recipe!

    Reply
    • Ricki says

      August 11, 2011 at 6:23 am

      Yay! Hope you like them! 🙂

      Reply
  15. Cara says

    August 11, 2011 at 10:28 am

    just tweeted this, so that everyone out there can enjoy scallion pancakes. yum!

    Reply
    • Ricki says

      August 12, 2011 at 7:33 am

      Thanks so much, Cara! I hope you (and they) enjoy them! 😀

      Reply
  16. Amanda says

    August 12, 2011 at 9:25 pm

    OMG! You are on Ellen’s Web site! Woohoo!

    Reply
    • Ricki says

      August 13, 2011 at 10:36 pm

      That’s what I said, too! Thanks, Amanda! 😀

      Reply
  17. Ashley says

    September 6, 2011 at 4:19 pm

    Oh yumm I would much rather eat your Chinese scallion pancakes than the ones at the restaurants!

    Reply
  18. Sarah V. says

    August 11, 2015 at 4:10 am

    My pancakes came out dense and chewy rather than flaky like the gluten filled ones I know from living in China. Was that poor execution on my part or a difference with your recipe? They were delicious either way. I paired them with a sweet sauce made with coconut aminos, rice wine vinegar, and honey reminiscent of the traditional dipping sauce. Thanks.

    Reply
    • Ricki Heller says

      August 11, 2015 at 8:33 am

      Mine are a little more chewy than the traditional ones, but do have a bit of flakiness as well. It might be cooking time? I find if they’re the least bit undercooked, the GF ones tend toward moist/chewy in the middle–that might be it? Your pairings sound delicious in any case! 🙂

      Reply
  19. Elle says

    August 8, 2019 at 12:34 pm

    Hi, I know I’m late to the party only finding this recipe now, but it looks delish. I was wondering if the xanthan gum could be replaced with psyllium husk powder, or would it not be a suitable substitute? Thanks for such tasty recipes!

    Reply
    • Ricki Heller says

      August 8, 2019 at 9:05 pm

      Hi Elle, for this particular recipe, I do recommend the xanthan gum, as the texture will be much more like the traditional pancakes. Psyllium is great (I love it and use it in lots of other recipes), but I fear it might create a bit too gummy a product here. Sorry!

      Reply

Trackbacks

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    August 14, 2011 at 3:49 am

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  3. Scallion Pancakes « Meals with Mantou says:
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  4. 2014-04-25 Fabulous Friday Finds | surviving the food allergy apocalypse says:
    April 25, 2014 at 5:42 am

    […] for you things that I could buy as takeout back in the long, long ago. So I found this recipe for Scallion Pancakes that are gluten-free and the only thing I would have to sub out is the xanthan gum. I think […]

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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