Spring Onion Pancakes
Perfect as an entree with a dipping sauce or as a side to a stirfry, these gluten free spring onion pancakes are deliciously crispy and packed full of flavour. Although the white part of spring onion is high FODMAP, this recipe uses only the green tips of spring onion as this part is low FODMAP and does not contain any oligos-fructans.
Makes: 6 pieces
Prep time: 20 minutes + 40 minutes resting
Cook time: 20 minutes
Ingredients:
Dough
2 ½ cups gluten free plain flour
200ml hot water
1 teaspoon salt
+ 2 tbsp extra virgin olive oil for frying
Spring onion filling
2 tbsp butter
Half bunch spring onion chopped finely (green tips only)
2 teaspoons garlic infused olive oil
1 teaspoon salt
Method
In a large bowl combine all the dough ingredients to form a shaggy dough. It can take a little time for the dough to come together completely, but feel free to add a touch more water if needed.
Place the dough on a lightly floured surface and knead for at least five minutes or until a smooth dough forms. You can also use a stand mixer with a dough hook if you prefer. Cover the dough with plastic wrap and set aside for 20 minutes.
Whilst the dough is resting, make the spring onion filling. In a saucepan on low heat add in the butter, olive oil, spring onion and salt. Cook for 2 minutes or until fragrant and butter has completely melted. Set the mixture aside.
Once dough has rested, cut the dough into 6 pieces. Roll each piece into a rectangle approximately 15cm X 6cm.
Spoon ⅙ of the spring onion filling onto the rectangle and spread evenly. Fold in the sides length ways covering the area with the filling. Then roll the dough up to form a coil. Cover with plastic wrap. Set aside and repeat for all remaining dough. Leave all pieces to rest for 20 minutes.
Heat the extra virgin olive oil in a medium sized frypan on medium to high heat. Whilst the pan is heating, use your palm or a rolling pin to flatten all the pieces of dough into circles.
Fry each piece for 5 minutes or until golden brown on each side. Serve with your favourite dipping sauce, fresh chilli, coriander and additional spring onion.
These spring onion pancakes are a winner and perfect if you have guests coming over. You can even make the pancakes ahead of time and just fry them when you’re ready to serve. By using the green parts of the spring onion, you don’t need to compromise on flavour. If you’re interested in other ways to enhance your cooking take a look at how to create flavour on the low FODMAP diet or our recommended top swaps for high FODMAP foods.