Keto Taiwanese Scallion Pancakes (Cong You Bing)

Ingredients

• 1 cup Almond Flour
• 1/4 cup Coconut Flour
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 3/4 cup Hot Water
• 1/2 cup Green Onions
• 2 tablespoons Sesame Oil
• 2 tablespoons Avocado Oil

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, 1/2 teaspoon xanthan gum, and 1/2 teaspoon salt. Whisk them together until evenly distributed.
2. 2Gradually pour in 3/4 cup hot water while stirring with a spoon or spatula. Continue mixing until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 2-3 minutes until it becomes smooth.
3. 3Divide the dough into 4 equal portions. On a lightly floured surface (using a little extra almond flour if needed, though not listed as an ingredient, it's a common technique for doughs), roll each portion into a thin circle, about 15.24-20.32 cm in diameter.
4. 4Brush the surface of each dough circle evenly with 1/2 tablespoon of sesame oil. Sprinkle the chopped 1/2 cup green onions over the sesame oil on each circle.
5. 5Starting from one edge, tightly roll up each oiled and sprinkled dough circle into a long log. Then, carefully coil each log into a flat spiral shape. Gently press down on the top of each spiral with your palm or a rolling pin to flatten it into a pancake, about 1.27 cm thick.
6. 6Heat 2 tablespoons of avocado oil in a 25.4 cm non-stick skillet over medium heat, approximately 175°C.
7. 7Carefully place the flattened pancakes into the hot skillet. Cook for 3-4 minutes per side, until they are golden brown and crispy on the outside. You should hear a gentle sizzle as they cook.
8. 8Remove the scallion pancakes from the skillet and place them on a wire rack to cool slightly for 1-2 minutes. This helps them stay crispy. Serve hot.

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