Easy Seaweed Scallion Pancakes
Active Time 15 mins
Servings 4
Difficulty 1/5

Dive into the savory world of Easy Seaweed Scallion Pancakes, where finely chopped scallions and gimme's seaweed Sushi Nori create a delightful batter that's thinner than traditional pancakes but thicker than crepes.

Cooked to golden perfection in avocado oil, these pancakes are served with a tangy dipping sauce made from soy sauce, rice wine vinegar, and a hint of sugar, offering a deliciously crispy and flavorful experience perfect for any meal.

Ingredients

½ cup scallions, finely chopped

1 cup water

1 egg

¼ cup finely chopped Gimme Sushi Nori

2 teaspoons sesame oil

½ teaspoon sea salt

2 tablespoons avocado oil (or another neutral cooking oil)

Dipping Sauce

2 tablespoons soy sauce (or gluten-free tamari)

1 tablespoon rice wine vinegar

¼ teaspoon sugar

Optional: ¼ teaspoon chili paste

Instructions

1. Stir together Dipping Sauce ingredients and set aside.

2. In a bowl, whisk together all ingredients except avocado oil until smooth. Batter should be thinner than traditional pancake batter, but thicker than crepe batter.

3. Heat 1 tablespoon avocado oil in a medium-large skillet over medium heat.

4. Pour half the batter into pan and coat the pan. Cook until the bottom is golden, about 3-5 minutes, then flip and cook until other side is golden.

5. Remove from pan and repeat with the remaining avocado oil and batter.

6. Cut pancakes into triangles and serve with dipping sauce.

Back to all recipes