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Keto Scallion Pancakes Recipe

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Crispy on the outside, soft and chewy inside, these keto scallion pancakes bring you the taste of classic Chinese street food with none of the carbs. Simple ingredients, no fancy tools, and ready in under 30 minutes. Perfect for breakfast, lunch, or a quick snack on the keto diet.

Ingredients

Scale

  • 1 cup almond flour

  • 2 tablespoons coconut flour

  • 2 tablespoons psyllium husk powder

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup hot water

  • 2 tablespoons sesame oil

  • ½ cup chopped scallions (green tops only)

  • Cooking oil for pan (avocado or coconut)

  • Extra sesame oil for brushing (optional)

Instructions

  • In a bowl, mix almond flour, coconut flour, psyllium husk, baking powder, and salt.

  • Slowly stir in hot water and sesame oil. Mix until a soft dough forms.

  • Let dough rest for 5 minutes.

  • Gently knead in chopped scallions.

  • Divide dough into 4 balls. Roll each between parchment into a thin round.

  • Heat oil in a nonstick pan over medium. Cook pancakes 3–4 minutes each side until golden and crisp.

  • Serve warm with a dipping sauce if you like.

Notes

  • Don’t skip resting the dough—it helps the texture.

  • Adjust water if needed—dough should feel like soft clay.

  • These reheat well in a dry pan or toaster oven.

  • Freeze extra dough balls for quick pancakes later.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-scallion-pancakes-bread/