Easy Keto Scallion Pancakes Bread Recipe (The Chinese Style)

You’re in a warm kitchen. The light’s soft, your sleeves are rolled up, and there’s a chopping board in front of you. We’re not rushing, we’re not being fancy. Just making something good: Keto Scallion Pancakes, like the ones you’d get at a corner stall in China, but tweaked to fit your low-carb way of eating. No fluff, no confusing ingredients, just solid flavor and a dough you can trust.

What These Pancakes Are Really About

Traditional Chinese scallion pancakes are chewy, flaky, and filled with oil and wheat flour. They’re cooked on a hot griddle until golden. These? We swap out the regular flour but keep the feel and flavor. You still get that bite, that hit of scallion in every mouthful, but without the carbs kicking you out of ketosis.

This recipe took a few rounds to get right. I’m talking pancakes that either fell apart, tasted like cardboard, or just didn’t cook through. But this version? It’s the one I make for myself, and for friends who don’t even care about keto, they just like how it tastes.

Ingredients – What You Actually Need

Dry mix:

• 1 cup almond flour (finely ground, not almond meal)
• 2 tablespoons coconut flour (adds structure)
• 2 tablespoons psyllium husk powder (for chew)
• 1 teaspoon baking powder
• ½ teaspoon salt

Wet mix:

• ¾ cup hot water (not boiling, just hot enough to help bind)
• 2 tablespoons sesame oil

Flavor:

• ½ cup chopped scallions (use the green tops, slice thin)

To cook:

• Neutral oil (avocado or coconut oil work best, just a splash)
• Extra sesame oil for brushing (optional, but makes a difference)

Step-by-Step (You Can Do This)

1. Make the dough

Grab a large bowl. Mix almond flour, coconut flour, psyllium husk, baking powder, and salt. Stir it with a fork or your fingers—whatever feels right.

Now pour in the hot water slowly. Stir as you go. The psyllium will soak it up fast and the dough will start to come together. Add the sesame oil too. It should feel like playdough. If it’s too dry, add a teaspoon of water at a time. Too sticky? Sprinkle a little coconut flour.

Let it sit for about 5 minutes. Psyllium takes time to do its thing.

2. Add the scallions

Once your dough has rested, gently knead in the chopped scallions. You can fold the dough over itself a few times to mix them in. Try not to mash them. You want nice streaks of green running through, not mush.

3. Shape your pancakes

Split the dough into 4 equal parts. Roll each one into a ball.

Now take one ball and place it between two sheets of parchment paper. Use a rolling pin or a bottle of olive oil (hey, it works) to roll it out into a circle, about ¼ inch thick. If it breaks a little, just patch it up with your fingers.

Peel off the top parchment paper. Brush a little sesame oil on the surface if you want a richer flavor.

4. Cook them up

Heat a nonstick pan over medium heat. Add a splash of oil. Once hot, gently place your pancake down. Cook each side for about 3–4 minutes, or until it turns golden brown and gets crispy at the edges. Flip carefully with a spatula. If your pancake is thicker, give it a minute more each side.

You’ll hear a little sizzle, smell the sesame and scallions—this is the good part.

Stack the cooked ones on a plate and cover with a clean towel to keep warm.

Real Tips For Keto Scallion Pancakes Bread 

• Don’t skip the psyllium. It gives these pancakes the chewy texture you want. Without it, they’ll fall apart or feel too soft.
• Rest your dough. Psyllium and coconut flour need time to absorb moisture.
• Use a hot pan. But not so hot you burn the outside before the inside cooks. Medium heat is your best bet.
• Press the edges. After flipping, use your spatula to press the edges of the pancake down. This helps crisp the outside and cook the middle.

Serve It Like This

You can eat these straight from the pan, but they shine when dipped. A simple dipping sauce brings it all together.

Easy Dipping Sauce:

• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar or apple cider vinegar
• A few drops of sesame oil
• Chili flakes or a tiny bit of minced garlic (if you like heat)

Mix it all in a small bowl. Tear a piece of pancake, dip, and eat. It’s the kind of snack that makes you stop and breathe for a second.

Leftovers? You Lucky Thing

Store the cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in a dry pan on low heat or toss in the toaster oven. You want to bring back the crisp.

You can also freeze the raw dough balls. Just defrost in the fridge overnight, then roll and cook as normal.

Real Talk

The first time I made these, I was skeptical. Almond flour in a Chinese recipe? It felt wrong. But the more I played around, the more I found that texture, that chew I missed since going low-carb. The way the scallions cook down and almost melt into the dough… it hit all the right notes.

These aren’t the kind of pancakes that try to pretend they’re the same as the real thing. They stand on their own. They’re not here to trick you—they’re just good. And that’s enough.

Let’s Keep It Honest

If you mess up the first one, no big deal. It happens. The second will be better. Cooking should feel like something you want to come back to—not a test you have to pass.

That’s why I write recipes like this. Because I’ve been the one scraping burnt dough off a pan at 11pm wondering if I ruined dinner. You’re not alone. Food is personal. It should feel like home, even if you’re trying something new.

So whether you’re making these for yourself, your partner, or a picky kid who only eats food that’s “round,” you’re going to be alright.

Print