Tag Archives: Pancake

Gluten Free Chinese Scallion Pancakes

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Oh my.

GF Scallion Pancakes

I warn you.  This recipe is dangerous.  As in – definitely need oil/fats and holy cow…you will NOT be able to eat just one.  At least not if you are like me.

Traditional scallion pancakes are layered with scallions and sesame oil.  This layered makes for a flakier pancake and delicious seasoning throughout.  The layering happens because the dough is rolled out like a pie crust (about that thick) which is then painted/drizzled with sesame oil and green onions sprinkled on top.  Then you roll it up into a tube and flatten again.  Do this a couple of times and you have scallions and seasoning throughout.

Since I’m not interested in standing at the counter for that long between toddlers and pancakes, I add my green onions into the dough.  We do, however, roll it out as well and fold/flatten a few times in order to get the layers and sesame oil throughout.  (Really, the only thing I skipping is the green onion part and the rolling into a tube.)

Honestly this works for me, so I am just going to keep this pattern.  Here’s what it looks like:

1.  Make the dough (recipe below).

2.  Divide it into the number of pancakes you wish to make.  (We usually make between 8 – 12 with this recipe.)

3.  Take one piece and flatten it into a disc.  Put it between two pieces of parchment (or I cut two sides on a gallon-sized baggie for this).  Roll it out into a rounded, pie crust shape that is about 1/4 inch thick (or a little less, once you have practice).

4.  Paint it with a thin layer of sesame oil with a pastry brush (or drizzle and use the back of a spoon to smooth it out evenly).  Sprinkle with salt.

5.  Fold it in half.  Brush with another thin layer of sesame oil (you can sprinkle with salt IF you find after frying/testing the first one, it isn’t salty enough for you with just one layer of sprinkled salt).

6.  Repeat:  fold/paint with a thin layer of sesame oil.

7.  That was the last fold.  This time, don’t brush it with sesame oil but gently flatten it/roll it out into your pancake shape.  The fry it in a little bit of olive oil (about 1 teaspoon or less per side) until golden brown.  Serve right away with the dipping sauce (recipe below) or keep it warm in a warm oven until all of your pancakes have been fried up to their golden goodness.

Are you hungry yet?

Okay, I’ll quit teasing.  Here’s the recipe.

Gluten Free Chinese Scallion Pancakes

Recipe makes 8 large or up to 12 medium/small pancakes (or a combination of both!)

Ingredients:
2 cups GF Flour Mix (I used GF Mama’s Almond Flour Blend)
2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1 teaspoons salt
1 cup boiling water
2 Tablespoons olive oil (plus more for frying)
1/2-2/3 cup of finely chopped green onion
sesame oil (up to 1/4 cup – depending on quantity of pancakes/desired flavor)
salt or sea salt for seasoning

Directions:

  1. Mix together GF flour mix, baking soda, xanthan gum and salt.
  2. Add one cup of boiling water.  Mix again.
  3. Add olive oil and chopped green onion.  Your dough should look like this after mixing again:

GF Scallion Pancakes

4.  Shape it into a ball.  Divide into the number of pancakes you wish and follow the directions above for rolling out and painting with sesame oil.

5.  Fry in a small bit of oil (a teaspoon or less) in a non-stick pan until golden brown.  Flip and fry the other side until golden as well.  (You may need to add a drizzle of oil for it to crisp up golden perfection.  Serve warm with dipping sauce (recipe to follow) or keep warm in the oven until ready to serve.

(Non-traditionally – you can always use these are the basis for some AMAZING turkey sandwiches too!)

Quick and Easy Dipping Sauce

There are traditional sauces you can simmer or rest with ginger, scallions, etc.  But I used this quick one.  Truly, it works in a pinch.

Ingredients:
1/4 cup gluten free soy sauce
2 Tablespoons rice vinegar
1 1/2 Tablespoons sugar
1 teaspoon minced/chopped (left over!) scallions
1/2 teaspoon ground ginger  (if using fresh, you will need to slice it thin and let soak in sauce to infuse flavor)

  1. Mix together and serve with fresh, warm scallion pancakes.

I hope you enjoy these as much as we do!
~Kate

Gluten Free: Pumpkin Cottage Cheese Pancakes

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Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin-Cottage Cheese Pancakes, Photo by Kate Chan

I spend my days reading books, digging little hands into lavender-orange oil scented brown rice in a big bucket, coloring, finger painting, singing, and finding joy in everyday objects and things.  I am saddened that when I wrote out the October calendar on our family calendar that my “return to work” day no longer looms in the future – but is now clearly marked on the calendar.  Rather than rue the fact that I have to  return to my role of working mom, I will consider myself lucky.  I have, after all, had the pleasure of TWO maternity leaves in a mere 15 months.  In addition, not everyone is lucky enough to have the same breaks with their kids as I will.  So rather than worry about the incredible amount of hours I will have to put in shortly (I’m teaching a new course…that has NO curriculum and NO text (EEEEK!) this year),  I will just seize on the remaining memory-making moments to keep them alive.

Lately, Zoe’s latest obsessions have included the “If You Give A..” book series by Laura Numeroff.  These books tell a simple, circular story.  (And they feel quite repetitive – as they are, purposefully.)  Most of them include an animal and some type of food.  Her first beloved book from this series was “If You Give a Mouse a Cookie“.  And then came “If You Give a Moose a Muffin“.  But now?  Now she is into reading “If You Give a Pig a Pancake” and “If You Take a Mouse to the Movies“.  I’m sure you are wondering why I am telling you all this.  Here’s the reality:  if you read it or see it, the Chicklet wants to reenact it.  It is humorous to react our adventures – like we are trying to reenact her riding the merry-go-round in our living room or Super Grover swimming in a pool in the hallway, etc.

Amazingly, the Chicklet has never taken a shining to bread goods (not such a bad deal considering her Celiac momma!).  She doesn’t really care for bread, muffins, pancakes, etc.  She will take a couple nibbles of cookie or cake.  Don’t worry: she does have a sweet tooth!  Ice cream is definitely her thing.   It’s fabulous when I offer her a “treat” she will opt for a steamed soy milk with some vanilla flavoring. (Tastes just like marshmallow, if you ask me.)  But now she wants to bake all of these goodies.  For breakfast, instead of making puffy pancakes, I made these richer, denser pumpkin-cottage cheese pancakes for her to her absolute delight.  (She likes the mung bean pancakes we make, but not the fluffy traditional pancake that most of us know.)

She stood next to me on a chair while we whipped together all the goodies to make the batter.  She stirred her own little bowl of flours and water.  She helped flipped the pancakes.  but better yet:  she even did the dishes with me!

Doing the dishes!

She chowed down the pancakes with glee and raced to do the dishes.  In fact, she asked for these same pancakes the following morning as well.  I think we’ve found a winner of a recipe – and I have a delightful dishwasher to boot!

Maybe you have a friendly dishwasher or pancake lover that wishes for a little Fall-inspired morning goodness?  The sweet pumpkin here really enhances the pancake batter even though there isn’t a ton of it.  And the cinnamon could be enhanced even more with ground ginger to add a little zing (like we did the morning after these photos were taken).     I hope you get a moment to enjoy these pancakes too.  There are definitely a staple for us now.

Gluten Free Pumpkin-Cottage Cheese Pancakes
Recipe based on the plain cottage cheese pancakes we make.
Recipe makes 10-12 small pancakes.

Ingredients:
2 Tablespoons melted butter
2 eggs
1/2 cup cottage cheese
1/4 cup pumpkin, pureed
1/3 cup gluten free flour mix
1 teaspoon gluten free baking powder
2 teaspoons agave nectar or honey or sugar
a pinch of salt
2 teaspoons of ground cinnamon

Directions:

  1. Combine all ingredients well.  (The Chicklet loves to use our mini-blender for this job.  LOL)
  2. Heat a nonstick-pan over medium-high heat.
  3. Pour 1/4 cup of batter (or less, if making small kid-friendly pancakes) into the pan (fit as many as your pan holds 3? 4?).
  4. Cook each over medium-high heat until all of the bubbles have risen and the majority of them have popped – about 3-4 minutes.  Flip the pancakes and cook the other side an addition 3-4 minutes or until all of steam stops.
  5. Serve with powdered sugar, maple syrup or your favorite pancake toppings.  (We loved adding sliced bananas to these and rolling them up.)

Happy Gluten Free Pancake munching!
~Kate

PS.  And Zoe would like to recommend that you have a little read-a-thon of “If You Give a Pig a Pancake” while munching.  Much like you would read the back of a cereal box while munching too.  I don’t know what we will cook next.  She is currently becoming fascinated with a book I used when teaching elementary school:  “The Z Was Zapped: A Play in Twenty-Six Acts” by Chris Van Allsburg.  Who knows what we will be making from that one!  I’m sure she will come up with something.