Keto Taiwanese Scallion Pancakes (Soy-Free)

Ingredients

• 1.5 cups Almond Flour
• 0.5 cup Coconut Flour
• 1 tbsp Psyllium Husk Powder
• 0.5 tsp Salt
• 1 cup Hot Water
• 0.75 cup Scallions, chopped
• 2 tbsp Sesame Oil
• 2 tbsp Coconut Aminos
• 2 tbsp Avocado Oil (for frying)

Instructions

1. 1In a large bowl, combine 1.5 cups almond flour, 0.5 cup coconut flour, 1 tbsp psyllium husk powder, and 0.5 tsp salt. Whisk them together thoroughly to ensure there are no clumps.
2. 2Gradually add 1 cup of hot water to the dry ingredients while mixing with a spoon or your hands until a cohesive dough forms. Turn the dough out onto a clean surface and knead for 3-5 minutes until it is smooth and elastic.
3. 3Divide the dough into 4 equal portions. Take one portion and roll it into a thin circle, about 8-10 inches in diameter, on a lightly floured surface (you can use a little extra almond flour if needed).
4. 4Brush the surface of the rolled-out dough evenly with 1 tbsp of the sesame oil. Sprinkle half of the 0.75 cup chopped scallions over the oiled surface, then drizzle with 1 tbsp of the coconut aminos.
5. 5Starting from one edge, tightly roll the dough into a long log. Once rolled, coil the log into a flat spiral shape, tucking the end underneath.
6. 6Gently flatten the spiral with your hands or a rolling pin to form a pancake about 6 inches in diameter. Repeat steps 4-7 with the remaining dough portions, sesame oil, scallions, and coconut aminos.
7. 7Heat 1 tbsp of the avocado oil in a 10-inch non-stick skillet over medium heat, approximately 350°F (175°C).
8. 8Carefully place one flattened pancake into the hot skillet. Cook for 5-7 minutes per side, until the pancake is golden brown and crispy, and you can see flaky layers. Repeat with the remaining pancakes, adding the remaining 1 tbsp avocado oil to the skillet for the last two.
9. 9Transfer the cooked scallion pancakes to a plate and let them rest for 1-2 minutes before slicing and serving.

Substitutions

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