I adore green onion pancakes but they usually require you to create dough, which needs to be kneaded, rested, and then rolled out. At JoyFoodly, I’m always looking for ways to simplify recipes for families. Really, this is the only way anyone who is busy can joyfully recreate a favorite recipe time and again. For this savory and delicious green onion pancake, I’ve found a way I think you’ll love that’s quick and seriously yummy.
It all starts with the star of the pancake, the green onion batter. For this recipe, my shortcut is my always on-hand Bob’s Red Mill Gluten Free Pancake Mix. You can whip this batter up in no time. I especially love to get kids involved with measuring ingredients and stirring the batter.
The other thing I love about this pancake batter is that it can take quite a bit of green onions, so if you’re also looking for a way to really use up a lot of them (or just love green onions!), feel free to overstuff and top these beauties for extra crunch. If you’re not sure how to cut or prep green onions, here’s a quick video we’ve put together for our Joyful 12 Kitchen Learning Lab that will help make your prep just a little more joyful:
Here’s to your family having some fun in the kitchen on this Meatless Monday. Don’t forget to add a little drizzle of sauce to kick up the fun one extra notch!
PS: We thought the sour cream on top could be optional but we highly recommend it not be!
Tips to help your kids love Savory Green Onion Pancakes
We include tips like this in all of the recipes in our online kitchen learning lab, the Joyful 12! Learn more here.
- Get them involved: Making batter is a great lesson for kids in the kitchen. Show them how to accurately measure ingredients and why this is important. Have them help you incorporate the dry and the wet ingredients and learn when the batter is the right consistency (not too thick but not too runny)
- Be a food explorer: People eat pancakes all over the world! In France, they eat thinner pancakes called crepes. Here, we are making a savory vs. sweet pancake. Ask your child what they think about savory pancakes.
- Taste your creation: It’s fun to make one pancake from the batter and have your child help you taste test it. Do you want to add more green onions to it, or maybe more Chinese five spice? Then, when you’ve finished cooking them all, you’ll already know your child likes them because you involved them in making them and tasting them!
Savory Green Onion Pancakes
Serving size: 4 | Prep time: 15 minutes | Cooking time: 20 minutes
- 1 bunch Green Onions
- 1-1/2 cups Pancake Mix (we use Bob’s Red Mill® Gluten Free)
- 1 Egg
- 1 cup Coconut Milk
- 2 Tbsp Sesame Oil
- 1/2 tsp Chinese Five Spice
- 1/2 tsp Salt
- 3 Tbsp Coconut Oil or Vegetable Oil
- Sour Cream, optional topping
Sauce to Drizzle
- 2 Tbsp Sesame Oil
- 1-1/2 tsp Rice Wine Vinegar
- 1 tsp Tamari (Gluten Free Soy Sauce)
- 1 tsp Sugar
- 1 pinch Hot Pepper Flakes
Note on Substitutions: you can use soy or almond milk in place of coconut milk, and vegetable oil in place of coconut oil.
1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
2. Make the sauce that can be drizzled on top of pancakes by combining all ingredients in a bowl and stirring together.
3. Cut the green onions into small discs. Set aside a few green tops to be used to sprinkle over pancakes when you serve them.
4. Preheat oven to 325F, to keep cooked pancakes warm while you finish cooking all the batter.
1. In a bowl beat the egg together with the coconut milk and sesame oil.
2. In a separate bowl, combine the Chinese five spice and salt with the pancake four.
3. Add the pancake flour and spices to the egg mixture gradually, stirring to combine.
4. Stir in the cut green onions into the batter.
5. In a nonstick pan, heat enough coconut oil in the pan to just cover the bottom of the pan.
6. Use a spoon to place 1-2 pancakes into the pan. Cook over medium-high heat. Look for bubbles on the outside of the pancakes. Flip and cook another minute.
7. Hold finished pancakes in a warm oven on a cookie sheet.
8. Serve with a dollop of sour cream (optional but yummy), extra green onions, and the sauce on the side, which can be drizzled over.
Chef Hollie Greene is passionate about bringing the joy of good food to your family. She created JoyFoodly™, a San Francisco mission based company, to help families joyfully get more fruits and vegetables into their families’ diets. The Joyful 12™, Chef Hollie’s Online Kitchen Learning Lab, helps parents explore and learn how to joyfully get twelve fruits and veggies into their families’ diets each season.
Chef Hollie is a graduate of the French Culinary Institute in NY and has taught over 2,000 children in New York and California through her work with non-profit programs partnering with Rachael Ray’s Yum-O!, Mayor Bloomberg, and as a Professional Expert for the State of California’s Healthy CA Kids Initiative. Follow Hollie on Twitter and Facebook to keep up to date with her newest joyful kitchen creations.