Keto Scallion Pancakes

Ingredients

• 1 cup Almond flour
• 1/4 cup Coconut flour
• 1 tbsp Psyllium husk powder
• 3/4 cup Boiling water
• 1 bunch Scallions
• 2 tbsp Sesame oil
• 1/2 tsp Salt

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

Instructions

1. 1In a large bowl, combine 1 cup almond flour, 1/4 cup coconut flour, 1 tbsp psyllium husk powder, and 1/2 tsp salt.
2. 2Carefully pour 3/4 cup boiling water into the flour mixture. Stir with a sturdy spoon until a cohesive dough forms. Let the dough cool in the bowl for about 10 minutes, or until it is comfortable to touch.
3. 3Lightly dust a clean work surface with a little extra almond flour. Transfer the cooled dough to the surface and knead for 2-3 minutes until it feels smooth and pliable.
4. 4Divide the smooth dough into 4 equal portions. Roll each portion into a ball.
5. 5On the lightly floured surface, flatten each dough ball into a thin circle, about 15.24-20.32 cm in diameter. Brush the surface of each circle with 1/2 tbsp of the 2 tbsp sesame oil. Evenly sprinkle the chopped scallions over the oiled surface of each circle.
6. 6Starting from one edge, tightly roll up each oiled and scallioned circle into a long log. Coil each log into a flat spiral shape. Gently flatten each spiral with a rolling pin to create a pancake about 0.635 cm thick.
7. 7Heat the remaining 1 tbsp sesame oil in a 25.4 cm skillet over medium heat, approximately 175°C. Carefully place the pancakes into the hot skillet. Cook for 3-4 minutes per side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
8. 8Remove the cooked pancakes from the skillet and serve them hot.

Substitutions

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