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Whole Wheat Scallion Cakes | Healthy Nibbles and Bits
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Servings: 4 (6-inch) Cakes

Whole Wheat Scallion Cakes with Soy Dipping Sauce

Prep Time10 minutes
Cook Time15 minutes

Ingredients

Scallion Cakes

  • 1 cup whole wheat flour
  • 1 cup cold water, add more if necessary
  • 1 large egg, whisked
  • 5 stalks of scallions, green parts only, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp garlic powder, optional
  • 1/4 tsp five-spice powder, optional
  • olive oil or cooking spray for pan-frying the cakes

Dipping Sauce

  • 2 TBS low-sodium soy sauce
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 TBS honey
  • 1/2 TBS scallions, white parts are okay, finely chopped
  • 1/2 tsp ginger, finely chopped

Instructions

  • I like to prepare the sauce first so that all the ingredients have time to marinate. Mix all the ingredients for the dipping sauce in a small dish and set aside.
  • In a medium-sized bowl, mix the whole wheat flour, water, and egg together until it turns into a batter.
  • Add the scallions and spices to the batter and stir until incorporated.
  • Grease a sauté pan with olive oil or cooking spray and place over medium-high heat.
  • Pour a quarter of the batter into the pan and spread the batter into a circle, the same way you would for cooking pancakes.
  • Cook one side for about 2 minutes and flip the cake. Cook it for about another minute.
  • Repeat this process until all the batter is used.
  • Enjoy!

Notes

Inspired by Chow Divine.
For a gluten-free version of these cakes, use rice flour instead of whole wheat flour.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!