Paleo Diem Sum? Scallion Pancakes!

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My husband is Chinese, and his family has taught me that Diem Sum is awesome (although I don’t do chicken feet).  One of my favorites is the scallion pancakes.  I was trying to make a tortilla this morning, but ended up with a batter that when cooked made me think I might be able to create something cool with some scallions.  Since I had some, I whipped them up and LOVED them!  

The first picture with the crispy edges are a result of me cooking the pancakes in ghee.  The second picture (which look more like traditional pancakes) is from using a dry nonstick skillet.

Ingredients:

  • 1/2 cup tapioca flour (easy and cheap from the asian market or much more costly Whole Foods)
  • 1/2 cup cashew meal (just discovered that this is a new item at Trader Joe’s) OR almond flour
  • 1 egg
  • 1 cup full fat coconut milk
  • 3/4 tsp sea salt
  • 1/4 cup chopped scallions
  • ghee or coconut oil

Method:

  • In a small food processor, process the cashew or almond meal (unless you found it already in “flour” form)
  • combine all ingredients (except for the ghee) in a bowl and beat with a hand mixer
  • heat a skillet over medium heat
  • (optional) put 1-2 tsp ghee in the skillet (depending on the size of your skillet and whether or not you are going to to make more than one pancake at a time.
  • Cook the pancake until it becomes brown and a bit crispy.  Flip and repeat.
  • Remove to paper towels if you cooked in oil or ghee.
  • Enjoy!

 

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