Chinese Scallion Pancakes (Gluten-Free)

• porcje: 12 servings
• czas aktywny: 15 minutes
• całkowity czas: 27 minutes

Składniki

2 cups gluten-free flour

1 teaspoon ground flax seeds

1/2 teaspoon salt

1 cup warm water

1 tablespoon roasted sesame oil

6 scallion/green onion (green parts chopped)

oil (for frying)

salt (for sprinkling)

2 tablespoons Bragg's liquid aminos

2 teaspoon maple syrup

1 tablespoon lemon

1 teaspoon roasted sesame oil

1/4 teaspoon ginger

1 tablespoon scallion (green onion (finely chopped)

Wskazówki

For The Pancakes

Place gluten-free flour, flaxseed and salt in a large bowl. Add water and mix until the dough comes together. Using hand, form into a dough ball.

Divide into 4 equal balls, roll each dough into a circle in between oiled parchment paper or clingfilm. Brush with sesame oil and sprinkle with scallion/spring onion.

Roll dough into a cylinder, then into a spiral tucking the end in. Roll out into a thin circle.

Heat oil in a skillet on medium high, gently add pancakes, cover skillet and cook for 2 minutes, turn over, sprinkle with a little salt and cook for another 2 minutes on the other side. Repeat for the other 3 pancakes. Cut into wedges.

Delicious served with dipping sauce.

Dipping Sauce

Mix ingredients for dipping sauce into a small bowl and serve.

Wartości Odżywcze

• Kalorie: 86 kcal
• Tłuszcz Całkowity: 2 g
• Tłuszcz Nasycony: 0.2 g
• Tłuszcz Nienasycony: 2 g
• Sód: 99 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 2 g