Cassava Scallion Pancakes

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Servings: 4 Prep: 20 min Pescetarian Vegan Vegetarian Freezable Kids Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cassava Flour, Arrowroot, Extra Virgin Olive Oil, Parchment Paper, Hoisin Sauce

Ingredients

1 cup water

1 ½ cups cassava flour ⚠

2 tablespoons arrowroot ⚠

½ teaspoon baking soda

1 ½ teaspoons sea salt, or to taste

4 tablespoons extra virgin olive oil, plus more for brushing ⚠

½ teaspoon apple cider vinegar

4 green onions

parchment paper ⚠

2 teaspoons coconut oil, or fat of choice for frying

hoisin sauce, for dipping ⚠

1. Heat the water.

2. In a bowl, mix the dry ingredients: cassava flour, arrowroot flour, baking soda and salt.

3. Add the olive oil and apple cider vinegar and stir until absorbed; add the hot water and mix until dough forms.

4. Knead 2-3 times in the bowl. Do not over work. Finely dice green onion.

5. Using a rolling pin, roll out dough between 2 sheets of parchment paper to about a quarter-inch thick.

6. Brush the flatten dough with olive oil and sprinkle with green onion. Roll the dough into a giant cigar, then re-flatten between the parchment.

7. Using a drinking glass or jar, cut round shapes out of the dough. Toward the end, you will need to re-roll to use the remaining dough.

8. Heat coconut oil in a skillet on medium heat. Brown green onion cakes 2 -3 minutes per side, adding more fat to pan as needed.

9. Cut into wedges and serve with hoisin sauce.