Paleo Scallion Pancakes
I doubt I’m alone in this little admission: I’m always looking for that perfect healthy meal. You know, the one that’s healthy AND delicious AND filling AND cures diseases AND makes my skin glowy AND ends wars AND …
Why is that so much to ask?
It seems like when I find a meal I love, it’s too high in carbs or calories or chemically weirdness. When I find a meal that’s healthy, it tastes like cardboard. And you guys, I cannot make myself eat cardboard. I just can’t. I still remember the time I decided I was going to eat a rainbow of roasted veggies for dinner every night. That lasted two days and I think I ate more of the garlic aioli than the asparagus.
Anyway, what I’m trying to tell you is that I FOUND IT. I FOUND IT, AND IT’S SCALLION PANCAKES. These paleo scallion pancakes are flippin’ delicious, flippin’ healthy. And when I topped them with an also-healthy pile of sesame shrimp and a drizzle of Sriracha aioli (recipes coming soon!) they might’ve been the best savory thing I’ve ever made. And that’s saying a lot, ’cause once I made these.
What’s your favorite healthy, everyday meal?
One year ago: Gooey Turtle Brownie Sticky Buns
Two years ago: Quick & Easy Sides: Roasted Carrots and Asparagus with Garlic-Lemon Aioli
Three years ago: Clementine Mousse Cheesecake
Four years ago: Carrot Cake Sandwich Cookies with Honey Cardamom Cream Cheese
Five years ago: Nanaimo Bars
- 1/2 medium head of cauliflower, chopped and then minced fine in a food processor (about 1 3/4 cup minced)
- 1/4 cup water
- 6 scallions, chopped (green and white portions, about 2/3 cup chopped)
- 1/4 cup finely minced onion
- 2 eggs
- salt to taste (1/4 teaspoon to start)
- 2 tablespoons coconut oil
- Bring the water to a boil over high heat in a medium saucepan. When it's boiling, place the cauliflower in, quickly stir it, cover the saucepan, and turn off the heat. Set a timer for 10 minutes to let the cauliflower steam. Afterwards, drain the cauliflower in layered cheesecloth, being careful to really squeeze out all the moisture (I had to let it cool a bit first, ouch!).
- In a large bowl, beat the eggs. Whisk in the scallions, onion, cauliflower, and salt. Heat the coconut oil in a large skillet over medium heat until it shimmers. Put all of the egg mixture in and spread it around. Let it cook for 5 minutes or until it's golden brown. Flip the pancake (Studio Snacks uses a plate-flipping method: "I slide the pancake (browned side still down) from the pan onto a large plate, invert the fry pan onto the plate and flip both together back onto the stove, making it so that the uncooked side is now at the bottom." I can attest that this takes some practice and care -- and definitely remove excess oil from the fry pan before inverting it -- but I got better as I practiced!)
- Cook it for another 3 minutes or so until its golden brown. Slide it out onto a wire rack to keep the bottom crispy and sprinkle over some extra salt to taste. Serve immediately with 5-Minute Sesame Shrimp and Sriracha Aioli.
LauraJanuary 29, 2015 at 12:37 am (8 years ago)
I love scallion pancakes–and this looks do-able at home from both the making it perspective and the guilt over having it for dinner perspective!
KianoJanuary 29, 2015 at 12:38 am (8 years ago)
Love love love scallion pancakes. What a cool reduced-guilt version
Kristen @ A Mind Full MomJanuary 29, 2015 at 7:53 am (8 years ago)
I can not wait to try! This looks dynamite–especially with Sriracha!
Lauren | Wicked SpatulaJanuary 29, 2015 at 8:39 am (8 years ago)
Can’t wait to try these! They look awesome! And can I just tell you that I LOVE your logo design? Perfect. I’m crushing on anything that looks like watercolors lately.
MaryeJanuary 29, 2015 at 8:46 am (8 years ago)
Thank you! This looks delish! I make regular stuff for my husband and the kids but I have to low carb for health reasons… and stuff like this yummy recipe saves me from a life of poached eggs and bunless burgers!
heather @french pressJanuary 29, 2015 at 11:28 am (8 years ago)
a delicious meal that is healthy too, now that is truly amazing! LOVE the sound of that sriracha aioli
ValerieJanuary 29, 2015 at 7:12 pm (8 years ago)
What a creative and healthy recipe! I’m not even Paleo and I’m making this!
Joshua HamptonJanuary 30, 2015 at 3:30 am (8 years ago)
Wow. Those pancakes look amazing. I’m not following a paleo diet, but I could use a recipe like this. Thanks.
Ayako MathiesJanuary 30, 2015 at 9:17 am (8 years ago)
That looks very yum and it also looks very much like our, i.e. Japanese, okonomiyaki though ours would be thought as anything but healthy.
JocelynMarch 12, 2015 at 3:20 pm (8 years ago)
Can you PLEASE post nutritional content of your recipes !
Julie RubleMarch 12, 2015 at 3:37 pm (8 years ago)
This isn’t a health or nutrition-focused blog. While I’m happy to showcase a healthier dish I’m eating now and again, I don’t calculate nutrition facts for myself and I’m afraid I won’t add in an extra step of figuring them out to post for others — my schedule doesn’t allow for it and it doesn’t fit the scope of my work. However, there are plenty of websites that allow you to enter the ingredients and sort out the nutrition information for yourself if you wish. I’ve used SparkPeople in the past for this purpose. Thanks.
JodieMay 11, 2015 at 12:13 am (8 years ago)
Tasted good apparently (I’m not eating eggs so didn’t have any) but it didn’t hold together for me. Would definitely call it more of an omelette than a pancake.
afracookingMay 24, 2015 at 2:37 pm (8 years ago)
What a discovery! Cauliflower has become my favourite veg (mash, rice, muffins) but this was a new take for me. Making them the first time it did take me a bit of effort to get them right. But wow! These I will be making again! (Maybe I wasted my time, but following your instructions the cauli was not even hot all the way through on the first steaming so I added water and another 10 min -maybe my lid did not seal?) Thanks so much for sharing!
Julie RubleMay 24, 2015 at 3:18 pm (8 years ago)
I’m so glad you enjoyed it!! Thanks for your note about the steaming — I’ll run through it again. Weird, but I know sometimes things can vary between kitchen appliances and such. It is TOTALLY a learning curve to flip ’em and such but they’re worth the practice. And delicious practice it is 😉 Thanks!
Milly hallApril 7, 2016 at 3:46 pm (7 years ago)
Cauliflower is so easy to steam maybe you didn’t run it in the food processor The flower parts only takes about 7min…so the processor should been only minutes or you didn’t turn on the stove ha ha
Julie RubleApril 7, 2016 at 4:15 pm (7 years ago)
Feel free to steam it to your liking.
NiaJune 27, 2015 at 12:05 am (8 years ago)
Thanks for sharing! These are a favorite appetizer of mine. It’s nice that I can enjoy these again
Stephanie WermuthNovember 23, 2015 at 4:25 pm (8 years ago)
Hello there! Was planning on making this and wanted to know if you think it would freeze well? Thank you!!
Julie RubleNovember 23, 2015 at 5:07 pm (8 years ago)
Hi Stephanie! My impulse is no, since it’s an eggy dish, but you never know! If you try, let me know how it goes!
Raj @ www.ThePrimalDesire.comDecember 1, 2015 at 7:47 pm (8 years ago)
YES! I’ve been thinking about making something like this for a while. How great is it that you’ve already done the work of creating the recipe!
Julie RubleDecember 1, 2015 at 10:58 pm (8 years ago)
This one is not my original recipe, though I wish I could take credit for it. It’s soooo good! Enjoy!
AileenMarch 1, 2016 at 5:34 am (7 years ago)
I cannot get this mixture to come together, or even approach the thinness of those you have pictured – is there some sort of trick – what consistency should the batter be when pouring – I love the idea of this, but it just doesn’t work for me.
Julie RubleMarch 1, 2016 at 7:40 am (7 years ago)
Hi Aileen! I think it’s all in the mincing. If you have a food processor, try mincing in there until there are NO big pieces (might have to tidy the mince by hand).
GiGi EatsMarch 25, 2016 at 11:49 pm (7 years ago)
This girl has ALL of these ingredients in here house – so it’s ON!!
MeredithApril 26, 2016 at 8:03 pm (7 years ago)
I just fixed the scallion pancakes, sesame shrimp, and the sriracha aioli for dinner tonight for my husband and myself. It was amazing! I bought the cauliflower already riced and made the aioli this morning so it could “meld”. It was really easy to pull together tonight, and very delicious! Thanks for the recipes!
Julie RubleApril 26, 2016 at 9:40 pm (7 years ago)
Hooray! That’s so great to hear, Meredith! So glad you enjoyed this meal as much as we did!
SimiApril 26, 2016 at 8:19 pm (7 years ago)
Do you use a white onion or a yellow onion?
Julie RubleApril 26, 2016 at 9:40 pm (7 years ago)
I usually pick up yellow onions.
SimiApril 28, 2016 at 12:06 am (7 years ago)
Great (because that’s what I had in the pantry) 😉
But I def did something wrong. My pancakes did not come out crispy and did not slide out easily from my pan. I thought I squeezed out all the water from the river cauliflower, but maybe there was still more? I used a medium-small pan because that’s all that was clean and not running in the dishwasher – could that be the issue? (I did make them in 3 batches since I was using the smaller pan).
RosemaryMay 1, 2016 at 9:57 am (7 years ago)
Could you tell me how large the skillet you use is? My largest skillet is 10.5 inches. Would that work? Also could these be made in a smaller skillet as individual servings?
Julie RubleMay 1, 2016 at 10:58 am (7 years ago)
That should work! I use a 10-inch skillet too. I also think it would work to do the smaller portions, but I haven’t tried it to know how to adjust the cook time.
Pam HalldorsonMay 4, 2016 at 4:46 pm (7 years ago)
These sound Delish, but I am going to steam cauliflower then mash it rather than drag out the processor and have to wring it out etc. I made the ailoi this afternoon and it is delish!
Julie RubleMay 4, 2016 at 5:29 pm (7 years ago)
Great idea! Let us know how it works! Hope you enjoy.
LisaMay 4, 2016 at 9:54 pm (7 years ago)
How many pancakes does this recipe make please?
CarolineJune 11, 2016 at 9:31 am (7 years ago)
Just made these for breakfast (without the shrimp). DELISH!
TanyaSeptember 4, 2016 at 8:07 am (7 years ago)
Just made this and it was delicious! i threw frozen riced cauliflower on a pan with some oil beforehand. cooked off the water, then put the cooked cauliflower in the egg mixture and cooked the pancakes in the same pan (after adding more oil to the pan). thank you for the recipe – it is very tasty!
KFApril 13, 2017 at 9:10 pm (6 years ago)
Absolute fail. Even with three eggs.
Julie RubleApril 13, 2017 at 10:42 pm (6 years ago)
Sorry to hear that. I’m happy to help you troubleshoot if you’d like — just describe what the results were like.
StephanieJune 13, 2017 at 1:47 pm (6 years ago)
This was really good! I left out the onion and added maybe 1/4 cup of almond meal to thicken it.
MegMay 15, 2018 at 8:57 pm (5 years ago)
I received a whole lot of scallions from my CSA, and wondered what to do with them as a lo-carb eater. Thank you so much for your recipe! To make it easier to flip the pancakes, I made about five small pancakes instead of one big one. My hubby, who can be a bit picky, thought these were really good with the sriacha aioli. Thanks again!
Julie RubleMay 15, 2018 at 9:40 pm (5 years ago)
I’m so glad you enjoyed them, Meg! Smart idea to make them smaller!