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scallion pancakes topped with mango salsa.

Vegan Scallion Pancakes w/ Mango Salsa

Flaky, crispy, chewy scallion pancakes with mango salsa. The perfect appetizer! 
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 1 hour
Resting: 30 minutes
Total Time: 2 hours
Servings: 6 Large Pancakes
Author: Liv King

Ingredients
 

Scallion Pancake Dough:

  • 2 ½ cup All Purpose Flour
  • 2 teaspoon Salt
  • 1 ¼ cup Boiling Water
  • 2 teaspoon Oil I used olive oil but any will work

Seasoning Paste:

  • 5 tablespoon Melted Vegan Butter I recommend Earth Balance
  • 2 tablespoon All Purpose Flour
  • ¼ teaspoon Salt
  • Pinch of Black Pepper
  • ¼ teaspoon Chinese Five Spice
  • ¼ teaspoon Onion Powder
  • 1 ¼ cup Scallions thinly sliced

Mango Salsa:

  • 1 Ripe Mango diced
  • ¼ cup Red Onion minced
  • cup Red Bell Pepper minced
  • 1-2 Garlic Cloves minced
  • 3-4 tablespoon Scallions
  • Juice of 1 Lime
  • Salt & Pepper to taste

Instructions

  • Whisk together the all purpose flour and salt to a medium-sized bowl. Then, bring 1 ¼ cups of water to a boil. Add the hot water to the dough along with the oil. Mix with a wooden spoon until a shaggy dough forms. 
  • By this time, the dough will still be hot but cool enough for you to handle it. Place the dough on a clean surface and bring the dough together using your hands. Knead dough for 5 minutes. 
  • Transfer dough to a lightly oiled bowl and cover with a damp towel. Let rest for 30 minutes. 
  • Dice the mango and mince the red onion, red bell pepper, garlic, and scallions. Place in a medium-sized bowl along with the mango. Add the juice of 1 lime and a pinch of salt and pepper. Mix well and set aside. 
  • To make the seasoning paste, melt the vegan butter in a pan on low heat. Set aside to cool for a few minutes. Add the flour, salt, pepper, Chinese five spice, and onion powder to a small bowl. Add the melted butter and whisk together. Set aside. 
  • Thinly slice the scallions. I used the white and green parts. If you prefer less of an onion flavor, use only the green. Set aside. 
  • Lightly flour a clean surface. Place the dough on to the surface and cut in to 6 even pieces. Take 5 of the pieces and place back under the damp cloth. 
  • Roll out 1 piece of dough in to a thin rectangle. Doesn't have to be perfect but make it as thin as possible, roughly ⅛in thick.
  • Then, brush a thin layer of the seasoning paste over the dough. Sprinkle on a good amount of scallions then roll up the dough away from you, long way facing you. Like how you would roll up cinnamon roll dough. 
  • Now, start from 1 end and create a coil. Similar to a cinnamon roll. Cover with a damp towel and continue until all 6 scallion pancakes have been rolled. 
  • Working with 1 coil at a time, carefully roll out the dough until it's about ¼in thick. Keep it in a circle as much as possible. Continue until all 6 pancakes have been rolled out. 
  • Heat a large pan to medium heat with 1 tablespoon of oil. Once hot, add the scallion pancake and cook for a total of 10-12 minutes. Flip pancakes over often until they are golden brown and crispy on both sides. Remove and place on wire rack. Continue until all 6 pancakes have been cooked. Cut in to wedges and serve with mango salsa. Enjoy!!!

Notes

Roll them out thin so the pancakes cook all the way through and become flaky and delicious!
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