Gluten Free Vegan Korean Scallion Pancakes

Total time35 min

Prep time15 min

Cook time20 min

Gluten Free Vegan Korean Scallion Pancakes

Crisp, lacy edges give way to a chewy, savory center packed with tender scallions, sweet julienned carrot, and a bit of jalapeño kick if you want it — these pancakes fry up golden in a hot skillet with that satisfying crackle you want in every bite. Rice flour in the batter keeps things light while still delivering that signature crisp-chewy contrast, and cutting each pancake into wedges makes for easy sharing straight off the cutting board. The dipping sauce brings rice vinegar, toasted sesame oil, and gochugaru together for a punchy, slightly spicy finish that plays perfectly against the crisp pancake. A scatter of toasted sesame seeds on top adds one more layer of nutty crunch before serving. This one's a solid pick for a gluten free spread, whether you're making a full batch for a crowd or keeping a stack warm for snacking.

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Ingredients

4 servings

For the batter

½ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup rice flour
½ tsp salt
¾ cup cold water
1 bunch scallions (about 8–10 stalks), trimmed and cut into 3-inch lengths
1 medium carrot, peeled and julienned
1 jalapeño, thinly sliced (optional)
4 tbsp neutral oil (such as canola oil or vegetable oil), divided

For the dipping sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp gochugaru (korean red pepper flakes)
1 tsp sugar

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, gochugaru, and sugar until the sugar dissolves. Set aside.
2
In a large mixing bowl, whisk together the all-purpose flour, rice flour, and salt. Pour in the cold water and whisk until a smooth, thin batter forms — it should be pourable and slightly thinner than pancake batter.

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