Gluten-free scallion pancake is inspired by the Korean seafood pancake. It’s easy to make and only requires 4 ingredients.

Scallion or green onion pancake is a Chinese savory often served as breakfast at food stalls in Taiwan. Unlike western pancake, scallion pancake or Chong Yo Bing in Mandarin is traditionally made of dough and folded several times with sliced green onion and oil then pan-fried. The highlight of this slightly salted pancake is its crispy edge with a chewy and flaky texture.

For someone who has a gluten allergy like me, a regular version is not an option so I have decided to create something that has the closest taste and texture to my favorite food since I was a child. This recipe was inspired by the Korean seafood pancake, Haemul Pajeon. Since this pancake is made from grounded mung bean and not flour, achieving that chewy and flaky texture can be trickier. The key is to spread out the mung bean paste thinly and add as much sliced green onion as possible. In this recipe, I added a moderate amount of salt. If you prefer it saltier, please sprinkle some more before serving.

Video Instruction: youtu.be/JflDzBeQa10