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.
BAKED WHOLE WHEAT SCALLION PANCAKES
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