Chewy, flaky savory green onion pancakes can be found at many Chinese restaurants but they are also very easy to make vegan at home. I make mine a bit less salty and less greasy than the ones I’ve had at restaurants but they are still absolutely delicious.

Video Tutorial for Vegan Chinese Green Onion Pancakes



The dough is made with hot water and flour. You can add onion powder, garlic powder or other seasonings to make the pancakes more savory. You may want to keep them plain if you’re planning on using flavourful dips or if you’re planning on using the pancakes to wrap up other fillings.

After rolling the dough into flat rounds, brush lightly with oil and sprinkle on chopped green onion. The oil is necessary to create the flaky texture of the scallion cakes but you don’t need a lot. For this entire recipe, I used a total of one teaspoon of canola oil for brushing the dough here and for brushing the dough again just before cooking.

Roll up the rounds to make log shapes. Then coil them up to resemble little snails.

One final roll out and they will be ready to cook.

These scallion pancakes are very quick to cook. Just two minutes or less on a non-stick pan over medium high heat for each pancake.

Serve them hot, right away with dipping sauce such as my Spicy Peanut Sauce, hoisin sauce, or anything you like.

Printable Recipe for Vegan Green Onion Pancakes



