Baked Whole Wheat Scallion Pancakes

Baked Whole Wheat Scallion Pancakes

These Scallion Pancakes are delightfully simple, and made without a drop of oil! Hot and fresh from the oven, they are perfect served alongside steamed brown rice and these Spicy Green Beans with Shallots, Garlic, and Ginger.


  • Servings: makes about 20 3-inch pancakes
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1 cup white whole wheat flour
1 cup plus 2 tablespoons plain, unsweetened nondairy milk
1/2 cup thinly sliced scallions
1/2 teaspoon kosher salt, plus bit more for sprinkling on top


Heat oven to 425 degrees. Cover 2 baking sheets with parchment paper and set aside.

Combine flour, milk, scallions, and 1/2 teaspoon of salt in a small mixing bowl, until smooth. Onto each prepared baking sheet, scoop approximately 2 to 3 tablespoons of batter for each pancake. Sprinkle the top of each one with a tiny bit of additional kosher salt before baking.

Bake until golden brown, approximately 14 minutes. Cut pancakes into quarters, and serve warm.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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