Green Onion Pancakes


Gluten-Free, all-purpose, Red Mills, 1.5 cup
Water, 3/4 cup
Vegan Becel – Oil, 1 tablespoon (3 extra tablespoons used for frying)
Scallions, raw, .5 cup, chopped

Directions
In a Medium bowl, combine the flour and water, Stir well into mix it up and turn it into a soft dough.

Lightly flour a work surface and your hands, and then scrape the dough out into the floured work surface. Knead the hough for 5 minutes turning and pressing to form it into a soft smooth dough. Cover the dough with the bowl for a 5 minute rest.

Divide the dough into 3 portions cutting it apart with a butter knife or pastry scraper. Leaving the other two portions covered while you work, place one portion on the floured work surface and roll it out into a big round pancake, 6 to 8 inches in diameter.

Use about 1 teaspoon of the oil to lightly and evenly coat he surface of the pancake. Scatter about 1/3 of the green onion over the pancake.

Starting with the far edge and pulling it towards you carefully roll up the pancake into a plump log. The soft dough will need a little coaxing and it won’t be perfectly even, but that is alright.

Shape the log into a fat spiral, turning the right end towards you to make center and curving the remaining log around it. Tuck the loose end under and gently but firmly press to fatten into a big thick cake. Using your rolling pin roll it gently into a 7 inch pancake. The green onion will tear the tough and poke out here and there but that is what we’re looking for.

To cook heat a heavy medium skillet over medium to high heat until hot. Add 2 teaspoons of oil and turn to coat the bottom of the pan evenly. When a pinch of dough and a bit of green onion sizzle at once place the pancake in the hot pan and cook until browned and evenly cookies on one said (about 2 to 3 minutes).

Turn and cook the other side for about a minute until its browned and the bread is cooked though.

Use remaining dough to roll out, season, shape and cook two more pancakes. Use additional oil as needed.

Cut into quarters and serve piping hot or warm.

——————–
Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving

Amount Per Serving
Calories 136.4
Total Fat 2.6 g
Saturated Fat 0.3 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 6.7 mg
Potassium 56.4 mg
Total Carbohydrate 24.4 g
Dietary Fiber 1.1 g
Sugars 0.2 g
Protein 3.4 g
Vitamin A 1.7 %
Vitamin B-12 0.0 %
Vitamin B-6 0.9 %
Vitamin C 2.6 %
Vitamin D 0.0 %
Vitamin E 7.6 %
Calcium 1.5 %
Copper 3.4 %
Folate 3.4 %
Iron 2.7 %
Magnesium 2.7 %
Manganese 11.3 %
Niacin 2.2 %
Pantothenic Acid 1.4 %
Phosphorus 3.7 %
Riboflavin 1.1 %
Selenium 15.2 %
Thiamin 2.8 %
Zinc 1.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

comments

WordPress theme: Kippis 1.15