When I was writing The Essential Gluten-Free Baking Guides with Brittany Angell, my own health unfortunately fell by the wayside. I was often so exhausted after ten hours days of baking that I had no energy to cook for myself. This made for a lot of nights of eating canned split pea soup and Applegate Farms hot dogs. I really wished I could hire a personal chef!
Now that my life has settled down a bit, I'm focusing on healthy cooking again. I've still been baking because I enjoy writing my "Experiments in Gluten-Free Baking 101" series so much. But more often, I'm making simple meals. Chicken with vegetables. Rice and beans. Salads. This is what I've been craving.
And Buckwheat Scallion Pancakes. I used to love scallion pancakes, but even as a kid, I remember them making me feel a bit sick after. Not that that ever stopped me from eating them. Today, I'm getting much better at listening to what my body really wants. Sometimes I still eat food that doesn't make me feel so great, but more often I find I want to eat the food that nourishes me. So I decided to make a healthy version of scallion pancakes that I could make fast and easy. Raw buckwheat groats (which you can usually find in the bulk bins at health food stores) need to be soaked overnight, but once you're ready to make these babies, it takes about 10 minutes from start to finish. It's really that simple.
Buckwheat Scallion Pancakes (Print-Friendly Option)
1 cup raw buckwheat groats, soaked in water overnight
1/2 cup water
Pinch sea salt (optional)
2 scallions, sliced thin
2 tablespoons olive oil, coconut oil, or ghee
- Rinse and drain your buckwheat groats, then blend in a food processor until a paste forms.
- Add water, and salt if using, and blend until it's the consistency of thick pancake batter. Stir in scallions. I don't use salt in my pancakes because I like to serve them with a salty dipping sauce. But if you're not serving them with anything else, go ahead and add a dash of salt.
- Heat a skillet over medium-low, making sure the skillet is nice and hot before adding your oil. Allow the oil to heat up (this assures your pancakes won't stick), then add a large scoop of batter, spreading it with the back of a spoon until it's about 4-5 inches in diameter. Your pancakes will be about 1/2 - 1 inch thick. Allow to cook for about 4 minutes on the first side, then flip and cook another 3 minutes on the second side.
- Serve immediately.
More Gluten-Free Scallion Pancake Recipes:
Chinese Scallion Pancakes at Diet, Dessert, and Dogs
Low-Amine Scallion Pancakes with Dipping Sauce at Low-Amine Recipes
Scallion Pancakes at Renegade Kitchen