Korean Scallion Pancakes

Posted by Admin on July 6, 2013

Clean Eating Chef Korean Scallion Pancakes

 

 

 

 

 

 

 

 

Adapted from The Joy of Vegan Baking

1 cup flour (I use 1/2 whole wheat and 1/2 white)

1 tbsp. baking powder

1/4 tsp. salt

1 – 1 1/2 cups unsweetened almond or soy milk

2 tbsp. oil

1 bunch scallions (green onions) sliced thin

Mix dry ingredients together; mix wet ingredients together.  Combine and stir in chopped scallions.  If the batter is too thick, add the extra 1/2 cup of milk. Heat a frying pan or electric skillet and cook pancakes as you normally would.’  Serve with sweet and hot sauce for dipping.





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