These 3-ingredient Vegan Scallion Pancakes are a crispy pan-fried Chinese flatbread which are incredibly delicious and very easy to make! They’re also known as green onion pancakes and can be made with chives or leeks too! This Recipe contains step-by-step pictures!
Last weekend I went to a Chinese Restaurant with my family to celebrate my Mom’s and Sis‘ birthday. There was so much delicious Chinese food, like Dumplings, Vegetable Stir-Fries, and also super tasty Chinese flatbread Pancakes! They immediately reminded me of my Vegan Quesadillas because they look pretty similar. However, they’re made of a dough similar to my Ravioli and Pasta dough which requires only 2 ingredients – flour and water, plus a pinch of salt. Anyways, these Scallion Pancakes are not pasta but they’re thin Chinese flatbread.
Green Onion Pancakes ‘Cong You Bing’
Chinese people call these Scallion Pancakes ‘Cong You Bing’ but they’re also well known as Chive Pancakes or Green Onion Pancakes. There are also some similar non-vegan recipes, such as Chive Pockets which are traditionally also filled with scrambled eggs and shrimps. I definitely want to create a vegan recipe for these Chive Pockets soon too! If you‘d like to get it, let me know in the comments below this post.
Prepare the Dough for Scallion Pancakes
Vegan Scallion Pancakes are easier to make than you may think! Start with preparing the 2-ingredient dough. Simply mix the flour and a pinch of salt in a bowl. Pour in the water and stir to combine using chopsticks or a fork. Once the water is absorbed into the flour, knead the dough bits together with your hands. Then transfer the dough to a working surface and continue kneading until a smooth and soft dough forms, about 5 minutes. Shape into a round ball, and let it rest covered for 20-30 minutes.
Use Scallions, Chive, Leek or other Green Onions!
The traditional Chinese Green Onion Pancakes are often made with Scallions, but you can use any kind of green onions you like. I’ve also made them with leek and it turned out delicious too. It may taste a bit sharper and more intense but I like it that way, because you know, I‘m an onion and garlic fan! Since the chive season will start soon here in Germany, this recipe is absolutely perfect to use up all that fresh chive which will grow in your garden (if you’re going to plant some).
How to make Scallion Pancakes
After the resting time, cut the dough into 4 equal sized pieces and shape them into balls. Start working with one piece at a time (you can cover remaining pieces so they won’t get too dry). On a lightly floured working surface, roll out one piece into a thin circle, using a rolling pin. Brush with a little oil and sprinkle chopped scallion all over the dough. Roll up the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like the shape of a snail.
Use your hands to flatten the dough a bit, then roll it out again with your rolling pin to another thin circle, about 8-/9-inch (20/22cm) in diameter. Repeat with the remaining dough pieces, then pan-fry your Vegan Scallion Pancakes until golden brown and crispy.
How to freeze Vegan Scallion Pancakes
These Chinese flatbread Pancakes are a perfect Meal-Prep Recipe for busy days because you can easily make them ahead of time and refrigerate or freeze them! After you’ve rolled them out, simply stack them, keeping each pancake separated with a sheet of parchment paper. Then transfer into a ziplock bag with the air squeezed out. Make sure to seal them well, otherwise, they will probably dry out. Not only can you keep that stack in the freezer, but also store it in the fridge for the next few days this way.
If you are cooking these Green Onion Pancakes straight from the fridge, the instructions are the same as in the recipe. If you are cooking them from the freezer, you can put the frozen pancake directly into a heated oiled frying pan but cook them 1-2 minutes longer.
I hope you’ll love these Chinese Scallion Pancakes! They are:
- Vegan
- Dairy-free
- Egg-free
- Crispy
- Flaky
- Flavorful
- Filled with Green Onion
- Easy to make
- Very delicious!
The perfect Snack, Appetizer or Side dish!
These Chinese Vegan Scallion Pancakes not only make a perfect snack or appetizer, but they’re also perfect as a side dish to a salad or main course, such as a Vegan Curry or creamy Soup. I also like to serve them as a savory breakfast with Avocado (Guacamole) and Garlic Mushrooms on top, or put this Chinese flatbread in a lunchbox to take away.
If you try this Vegan Recipe, please leave me a comment below sharing how these Green Onion Pancakes turned out for you! And if you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss it! Happy cooking!
Vegan Scallion Pancakes
Ingredients
Scallion Pancakes
- 2 cups all-purpose flour (250g)
- 3/4 tsp salt
- 3/4 cup warm water (180ml)
- 1 1/3 cup finely sliced scallions green part only
- 4 tbsp cooking oil plus more for brushing
Dipping Sauce
Instructions
- In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed.
- Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes.
- Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes.
- After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t get dry).
- On a lightly floured working surface, roll out one piece into a very thin circle.
- Brush the circle with a bit of oil, and sprinkle about 1/3 cup chopped scallions all over the dough.
- Roll up the dough into a log. Take one end of the log and curl it into a snail (see pictures in the text above).
- Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/9-inch (20/22cm) in diameter. (Don’t worry if some scallions poke out through the dough).
- Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper.
- Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake.
- Mix all ingredients for the Dipping Sauce.
- Cut Scallion Pancakes into quarters and serve hot with dipping sauce.
Notes
- The pancakes are best eaten when hot. They’ll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds.
- The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.
- Please make sure to read the information about how to store and freeze these Scallion Pancakes in the text above.
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Just made these!! So yummy. Even my boyfriend who is really picky loved it. Super easy and simple. Going to make these all the time!
So glad you love them! Thank you so much 🙂
Turned out perfect 👌🏽🤩
So glad you enjoyed this recipe!
Thank you! 🙂
Are you really deleting negative comments? Should we assume the overly positive ones are fake then? Man, this is so annoying and disrespectful
I was so excited to try these but turned out horrible. Took ages to cook and when they did they were stone hard
So sorry to hear that but I have no idea what you did wrong. This recipe is one of my most popular and everyone loves it.
I made them on sunday and they were perfect. Gonna make them soon again 😍😍
So glad you love these scallion pancakes! Thank you for sharing your amazing feedback! Lots of love, Bianca 🙂
Easy to make and sooo tasty!!!
Thank you! 🙂
This was such an amazing and fun recipe to recreate!! I used whole wheat flour and they tasted pretty delicious!!
Thank you so much Bianca!! Love following your journey!!
So glad you love this recipe! Thank you so much! 🙂 <3
I don’t have more to say than they’re perfect! I served it along with Indidan Dal and it really was delicious!
So glad you love this recipe! Thank you so much! 🙂
The recipe came out wonderfully. Thanks for sharing easy vegan delights!
So happy to hear you enjoyed it! 🙂 Thank you so much!
I made these tonight along with your Thai Peanut Ramen and they were both a big hit! I didn’t have scallions, so I caramelized an onion and used that. They were super easy to make and the dough was nice and soft! Thank you for sharing your recipes! Looking forward to making others.
Caramelized onions sounds super delicious! So glad to hear that you liked the recipe! Thank you 🙂
These were a hit with my family! I loved the dipping sauce from the dumpling recipe as well!
So glad that you like it! Thank you so much for your feedback! ?
This penckake amazing? we made it many times! Thank you??
So glad that you liked it! ? Thank you! <3
Hi What gluten free flour would work for this ?
Ira,
I haven’t made these yet, but when I make anything GF, I usually try it with the Bob’s Red Hill 1 to1 flour, just to be safe.
Just made them for Dinner. They served as vehicle for sweet potato falafel with avo&cuke. I love the technic to incorporate scallions. 5-stars.
Falafel sounds good me! Love it too 🙂 So glad that you liked my recipe! Thank you ?
Hi Bianca, this looks amazing. I was wondering what I could replace the flour wth? I don’t consume wheat Gluten. Thoughts?
Thank you.
Jennifer
Hi Jennifer, you could use another light flour or a gluten-free flour blend. Let me know how it goes 😉
Love it! Super leicht und dabei so super lecker. Danke für deine Rezepte. (:
Das freut mich zu hören. Vielen Dank, Anna 🙂
Ooops, forgot to rate the recipe!
5 stars!!!
Haha, thank you! This is so sweet from you 😀 <3
Great idea Bianca! I made them as soon as I saw the post on instagram! I love flatbreads and this is a twist on them. Thank you for sharing the recipe
Filippo
So glad that you liked these flatbread pancakes. Thank you so much for your comment! ?
Oops, forgot to rate it, most definitely 5 stars!!! : )
You’re so sweet! Thank you <3
Tried this recipe yesterday (added 2 garlics and 1 red onion) and it turned out amazing. Thank you Bianca. Will definitely make more pancakes again, my family couldn’t stop eating them and I didn’t even make any dip haha
I really love these pancakes! So glad that you like them too. Thank you for your feedback! ?
The scallion pancakes were amazing. So easy to make and definitely will be made many more times. ??
They’re so delicious, right? So glad that you liked this recipe too. Thank you so much ?
Yes on recipe for the chive ones!
Thank you ?
These scallion pancakes look so good, Bianca! Such a hearty and yummy snack! 🙂
Thank you so much 🙂
These look great, but I’d hesitate to call them Chinese or Taiwanese. Cong You Bing means scallion oil pancakes and the authentic recipe Is quite different. Perhaps, “Chinese” or “Taiwanese inspired” would be more accurate and also avoid the appearance of cultural appropriation.
Thank you for letting me know 😀
What is the sauce you used to serve with?
It’s linked in the Ingredient list. Simply click on the word 🙂
Oh Bianca! The addition of scallions sounds amazing! And your recipe looks delicious! Take care, Dee xx
So glad that you like it! Thank you, Dee! I hope you’ll try it soon. ?