Keto Chinese Scallion Pancakes

Ingredients

• 1.5 cups Almond Flour
• 2 tablespoons Psyllium Husk Powder
• 1 teaspoon Baking Powder
• 0.5 teaspoon Salt
• 1 cup Hot Water
• 2 tablespoons Sesame Oil
• 0.5 cup Scallions
• 2 tablespoons Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 1.5 cups almond flour, 2 tablespoons psyllium husk powder, 1 teaspoon baking powder, and 0.5 teaspoon salt. Whisk them together until they are evenly distributed.
2. 2Add 1 cup of hot water and 2 tablespoons of sesame oil to the dry ingredients. Stir with a spoon until a shaggy dough begins to form.
3. 3Turn the dough out onto a clean surface and knead it with your hands for 2-3 minutes, until it becomes smooth and pliable. Cover the dough and let it rest for 10 minutes.
4. 4Divide the rested dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 15.24-20.32 cm in diameter.
5. 5Lightly brush the surface of each dough circle with a little of the remaining sesame oil. Sprinkle the chopped 0.5 cup scallions evenly over the oiled surface of each circle.
6. 6Starting from one edge, tightly roll up each oiled and scallioned circle into a long, thin log. Then, coil each log into a flat spiral shape.
7. 7Gently flatten each spiral with a rolling pin until it forms a pancake about 0.635 cm thick. Be careful not to tear the dough.
8. 8Pour 2 tablespoons of avocado oil into a 25.4 cm non-stick skillet and heat it over medium heat, approximately 175°C. Once the oil is shimmering, carefully place one pancake into the skillet.
9. 9Cook each pancake for 5-7 minutes per side, until it is golden brown and crispy. You should see bubbles forming on the surface and hear a gentle sizzle. Repeat with the remaining pancakes, adding a little more avocado oil if needed.

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