Paleo Taiwanese Scallion Pancake (Grain-Free)

Ingredients

• 1 cup Tapioca flour
• 1/4 cup Coconut flour
• 1/2 cup Water
• 1 cup Green onions, chopped
• 2 tablespoons Sesame oil
• 1/2 teaspoon Sea salt

Instructions

1. 1In a large bowl, combine the 1 cup of tapioca flour, 1/4 cup of coconut flour, and 1/2 teaspoon of sea salt. Gradually add the 1/2 cup of water while mixing with your hands until a cohesive dough forms.
2. 2Turn the dough out onto a clean surface and knead for 3-5 minutes until it is smooth and elastic. Divide the dough into 4 equal portions.
3. 3On a lightly floured surface (using a little extra tapioca flour if needed, not listed), flatten one portion of dough into a thin circle, about 6-8 inches in diameter.
4. 4Brush the surface of the circle evenly with 1/2 tablespoon of sesame oil and then sprinkle with about 1/4 cup of the chopped green onions.
5. 5Carefully roll the oiled and onion-covered circle up tightly into a long log. Gently coil this log into a spiral shape, pressing down slightly to create a flat disc.
6. 6Repeat steps 3-6 with the remaining dough portions, sesame oil, and green onions.
7. 7Heat a 10-inch skillet over medium heat (approximately 350°F or 175°C). Add 1 tablespoon of sesame oil to the skillet.
8. 8Place one flattened pancake into the hot skillet. Cook for 5-7 minutes per side, until golden brown and crispy on the outside, and cooked through. Repeat with the remaining pancakes, adding more sesame oil as needed.
9. 9Serve the scallion pancakes hot.

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