Place gluten-free flour, flax seed and salt in a large bowl. Add water and mix with a spoon until the dough comes together. Using your hands, form into a dough ball.
Divide the dough into 4 equal balls, using a rolling pin, roll each dough into a circle in between oiled parchment paper. Brush the top of the rolled out dough with sesame oil and sprinkle with scallion/spring onion.
Starting on one side of the round disc, roll dough into a cylinder, then roll the cylinder into a spiral tucking the end in. Then, using a rolling pin, roll out the spiral into a thin circle pancake between the oiled parchment paper.
Heat about 1/2 tablespoon of avocado oil in a skillet on medium high, gently add pancakes, cover skillet and cook for 2 minutes, turn over, sprinkle with a little salt and cook for another 2 minutes on the other side. Place cooked pancake on a plate with a paper towel underneath to catch any excess oil. Repeat for the other 3 pancakes.
Cut the pancakes into wedges and serve with gluten-free tamari for a dipping sauce.
This recipe was adapted from the original by Healthier Steps.
Although less flaky then its regular gluten-filled counterpart, these gluten-free (and vegan!) scallion pancakes are very easy and super quick to make. We have come to like the texture and enjoy them just as much, if not more, than the original.
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