Five Minute Green Onion Flatbreads

These are so easy to make and so so good! This is an old recipe from when I wanted to recreate the scallion pancakes served at many Chinese restaurants. I just love those and didn’t want to have to wait until another visit to a restaurant to enjoy these delicious flatbreads/pancakes.

Serve these with anything saucy, use them as a base for an open faced or folded over sandwich - top with sliced hummus, tomatoes and some arugula, top with a scrambled, poached or hardboiled egg, or avocado, ricotta, lemon zest and a sprinkle of parmesan - absolute heaven!

Green onions / Scallions – the young onion before the bulb has a change to grow larger, are a member of the allium family with other types of onions and garlic and are a healthy part of your diet. They reduce inflammation and have many therapeutic properties and guard against chronic diseases – they are heart healthy, blood sugar supporting, boost the immune system, lower cholesterol, contain fiber to keep your gut healthy, and help to prevent cancer.

I have made these with gluten free flour (used Bob’s Red Mill 1-to-1 mix) and they were delicious. They were soft so needed additional time cooking before flipping.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Five Minute Green Onion Flatbread goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep: 5 minutes / Cooking time: 5 Minutes / Makes 3-4 delicious savory flatbreads/pancakes

Ingredients

  • 1 Cup Water

  • 1/2 teaspoon Herb Seasoned Sea Salt or Plain Sea Salt

  • 1/2 teaspoon Coconut Sugar

  • 1 Tablespoon Coconut Oil or Butter (vegan or dairy) - melted

  • 1 Cup All-Purpose Flour

  • 3 Green Onions - green and white parts - chopped

  • 1 Clove Garlic - minced

  • 2 teaspoons Dried Parsley

  • Pinch of Chili Powder or Chili Flakes

  • Generous Grinds of Fresh Black Pepper

How It’s Made

  • Whisk all the ingredients together, in order above, in a medium sized bowl, whisking after each addition.

  • Pour batter in a small hot non-stick skillet and smooth out to the sides with a spatula.

  • Cook on one side for 1 minute or so until you see the edges are dry.

  • Flip over to cook the other side. Both sides should be dry and have lovely browned spots.

  • Remove to a cutting board and cook the next one.

    Enjoy! 

Budget Friendly, Condiment, Dairy Free, Dinner, Family-Friendly, Healthy eating, Light Supper, Lunch, Snacks, VegetarianRenata RichardsonFive minute green onion pancake, antiinflammatory, greenonion, flatbread, pancake, Heart Health, blood sugar support, Immune supportComment