Healthy Scallion Pancakes (High Protein)

Name: Healthy Scallion Pancakes (High Protein)
Total time: 45 min
Ingredients: chickpea flour; wholewheat bread flour; vital wheat gluten; salt; 0% fat Greek yogurt; sesame oil; Coconut oil; spring onions (scallions), thinly sliced

a chewy, crispy flatbread filled with spring onions and sesame oil

45 min

By Izy Hossack
September 23, 2022

Why trust us?

Crispy and chewy, layered with thinly sliced spring onions and pan-fried in coconut oil for those crunchy edges. These healthy scallion pancakes contain gram flour (made from chickpeas!) in the dough, along with Greek yogurt which (as extremely untraditional as these ingredients are in scallion pancakes), both provide a boost to the protein level. As gram flour doesn’t contain gluten, we’ve added in some vital wheat gluten – a special type of flour you can buy from health food shops – which helps improve the elasticity of the dough whilst also increasing the protein content slightly. The Greek yogurt also helps to keep these flatbreads soft and chewy.

Ingredients

4 Persons

100 g

chickpea flour
50 g

wholewheat bread flour
20 g

vital wheat gluten
0.25 tsp

salt
150 g

0% fat Greek yogurt
1 tsp

sesame oil
2 tsp

Coconut oil
60 g

spring onions (scallions), thinly sliced
4 tsp

coconut oil

Preparation

1

Combine the chickpea flour, bread flour, vital wheat gluten and salt in a large bowl and stir to combine. Add the yogurt and mix into the flour until a dough starts to form. Knead by hand in the bowl until the dough forms a smooth ball then cover and let rest for 30 minutes.
2

Combine the sesame oil and 2 tsp melted coconut oil in a small bowl and set aside.
3

Divide the dough into 4 equal pieces and roll each piece into a ball.
4

Take one ball and roll out into a circle roughly 25cm in diameter, dusting with flour as needed to prevent sticking. Use a pastry brush to brush the surface of the dough with the sesame oil mixture. Sprinkle ¼ of the spring onions on top. Roll the dough up tightly into a log and then coil into a spiral (like a snail shell), tucking the end underneath. Set aside to rest, covered, as you repeat this with the remaining balls of dough.
5

Take one rested spiral of dough and dust lightly with flour then roll out into a circle roughly 17cm in diameter. Repeat with the remaining spirals of dough.
6

Heat 1 tsp coconut oil in a non-stick frying pan over a medium heat. Once hot, add one pancake to the pan and fry until deep golden underneath. Flip and cook on the other side until deep golden then remove to a plate. Repeat with the remaining pancakes, adding 1 tsp coconut oil to the pan before frying each one.
7

Once all the pancakes have been fried, cut them into eighths and serve hot.
1

Enjoy!