This Taiwanese Pancake recipe brings a popular street food snack from Taiwan into your home kitchen. Vegan, gluten-free, and packed with fresh scallion flavor, these cassava-based pancakes are crispy, golden, and delicious any time of day.
What are Taiwanese Pancakes?
Taiwanese pancakes, often called cong you bing or green onion pancakes, are a beloved street food and snack. They are savory, flaky pancakes made by rolling out dough, brushing it with oil, and filling or layering it with chopped scallions (green onions) before shaping and frying to a crisp, layered finish.
Popular throughout Taiwan—especially at night markets, food stalls, and breakfast shops—these pancakes are enjoyed across East Asia and have become common in many cities worldwide.
What Makes This Recipe Great
This recipe keeps the classic texture and bright scallion flavor while using a gluten-free, vegan dough based on cassava flour. It’s simple, needs only a few ingredients, and yields tender, flaky layers with plenty of oniony aroma. The result is a satisfying savory snack that’s allergy-friendly without sacrificing the familiar chew and crisp.
Ingredient Notes
All the flavor in these pancakes comes from the scallions, supported by a simple gluten-free dough. Key ingredients:
- Cassava flour: a near 1:1 gluten-free substitute for all-purpose flour in many recipes.
- Rice flour: adds a bit of bounce and stretch.
- Tapioca starch: gives chewiness and helps bind the dough.
- Salt, oil, and hot water: form the dough and add flavor.
- Scallions: thinly sliced, they provide the herbaceous, savory character.
How to Make This Taiwanese Green Onion Pancake Recipe
The method mirrors the street-vendor technique: make a pliable dough, roll it thin, brush with oil, layer scallions, coil the dough, then flatten and fry. Using hot water helps hydrate the gluten-free flours and achieve a workable dough. When frying, a generous amount of oil produces the characteristic crisp, layered exterior.
Step-by-Step Instructions
- Whisk the dry ingredients in a large bowl. Add about half the boiling water and mix, then pour in the remaining hot water until a cohesive dough forms. Depending on the cassava flour brand, you may need to add a little more cassava flour to reach a non-sticky, workable dough.
- Divide the dough into six equal pieces and roll each into a ball.
- Working one piece at a time, roll the dough between two nonstick baking mats or sheets of parchment until thin. Brush the surface with sesame oil and sprinkle evenly with thinly sliced scallions.
- Starting at one edge, roll the dough into a tight log and then coil the log so it resembles a snail shell.
- Place the coil between baking mats or parchment and roll out again with a rolling pin until thin.
- Repeat the process with remaining dough pieces until all pancakes are formed and ready to fry.
- Heat a generous amount of neutral oil in a large pan over medium heat. When the oil is hot and shimmering, carefully peel a pancake from the parchment and lay it flat in the pan.
- Fry until golden and crispy, about 2–3 minutes per side. Cut into quarters and serve immediately with a dipping sauce such as tamari or soy sauce.
Secrets to Success
- Use plenty of oil when frying to achieve the signature crisp, flaky layers—don’t be hesitant.
- These pancakes can be turned into a meal by adding fillings. In Taiwan they’re often served with egg; a vegan omelette mixture, cheese, or vegetables also work well.
- Traditional versions use wheat flour and may include egg, so they aren’t always vegan or gluten-free. This cassava-based recipe keeps them accessible to those avoiding gluten.
- If toasted sesame oil isn’t available, use a neutral vegetable oil for brushing and frying.
Serving Tips
- Serve as a side with main dishes or enjoy them as a snack. They pair well with stir-fries, fried rice, or noodle dishes, and are delicious with soy sauce, tamari, or a chili dipping sauce.
- Serve hot and fresh for best texture; they are crispiest right out of the pan.
Storage Tips
- Allow pancakes to cool completely, then wrap each individually in plastic wrap or reusable wraps and place in an airtight container.
- Store in the refrigerator for 3–4 days, or freeze for 2–3 months.
- Thaw at room temperature and reheat in a skillet or oven to restore crispness.
Recipe FAQs
These pancakes are versatile—enjoy them with dipping sauces like soy or chili sauce, with pickles, or alongside soups, hot pot, stir-fried vegetables, or braised tofu.
More Pancake Recipes!
Korean Sweet Cinnamon Pancakes Hotteok/호떡
Fluffy Chickpea Flour Pancakes
Korean Mung Bean Pancakes Bindaetteok/빈대떡
If you make this Taiwanese Pancake recipe, please leave a comment and share how it turned out!
Easy Taiwanese Scallion Pancake Recipe (Cong You Bing)
Ingredients
- 1/2 cup cassava flour
- 1/4 cup rice flour
- 1/4 cup tapioca starch
- 1/2 tsp salt
- 1 1/2 cup boiling water
- 1 tbsp toasted sesame oil
- 6-8 scallions thinly sliced
Instructions
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Whisk dry ingredients in a large bowl. Start with half of the boiling water and knead into the dough. Add remaining hot water until a cohesive dough forms; add more cassava flour if needed so the dough isn’t sticky.
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Divide the dough into six equal portions and roll each into a ball.
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One portion at a time, roll between parchment or baking mats until thin. Brush with sesame oil and scatter scallions over the surface.
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Roll the dough into a tight log, then coil it into a snail shape.
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Place the coil between parchment and roll out again until thin.
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Repeat with remaining dough until all pancakes are formed, then fry.
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Heat a generous amount of neutral oil in a large pan over medium heat. When hot and sizzling, gently place a pancake in the pan.
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Cook about 2–3 minutes per side until golden and crispy. Cut into quarters and enjoy.
Notes
Secrets to Success
- A generous amount of oil during frying yields the best flaky, crispy texture.
- Add fillings like egg, vegan omelette, vegetables, or cheese to make a fuller meal.
- Traditional versions often use wheat flour; this gluten-free version is an alternative for those avoiding gluten.
- Use your preferred neutral oil if sesame oil is not available.
Serving Tips
- Serve as a side with stir-fries or rice dishes, or enjoy them as a snack with soy sauce or tamari for dipping.
Storage Tips
- Cool completely, wrap individually, and store in an airtight container.
- Refrigerate for 3–4 days or freeze for 2–3 months. Reheat in a skillet or oven to restore crispness.
Nutrition information is automatically calculated and should be used as an approximation.