Protein Packed Scallion Pancakes

Protein & Fiber Packed Scallion Pancakes

I'm always shocked at how calorie dense scallion pancakes are, but man are they worth it. Me being me, I wondered if I could make a lower calorie, higher protein & fiber scallion pancake without ruining the taste and texture... and I did!

By swapping part of the water for nonfat Greek yogurt and adding a bit of vital wheat gluten & oat fiber, and husk, you get pancakes that are still crispy and flaky—but with more protein and fiber. Perfect for a high protein snack, side, or even a base for wraps.

 

Ingredients (Makes 8 Pancakes)

Dough

• 200g all-purpose flour
• 40g vital wheat gluten
• 20g oat fiber
• 6g psyllium husk powder
• ½ tsp salt
• 120g boiling water
• 120g nonfat Greek yogurt

Filling & Cooking

• 1 cup thinly sliced scallions
• 30g (2 tbsp) toasted sesame oil

Directions

1. Gently chop your scallions, and add them to a pan with the sesame oil. This will cook out the water from the vegetables. Fry them for 5-10 minutes over a low to medium heat. Take off the burner and let cool.

2. In a large bowl, combine:

• all-purpose flour
• vital wheat gluten
• oat fiber
• psyllium husk
• salt

Stir until evenly mixed.

3. In a separate bowl, mix the Greek yogurt with the boiling water (this helps loosen it and prevents clumping). Pour the mixture into the dry ingredients while stirring with chopsticks or a fork until a shaggy dough forms.

4. Knead the dough for 4-5 minutes until mostly smooth. Cover and let it rest for 30 minutes. (This step is key—hydrates the fiber and relaxes the gluten so it rolls easily.)

5. Divide the dough into 8 equal pieces. Roll each piece into a thin rectangle on a lightly floured or oiled surface.

6. Lightly brush each rectangle with sesame oil and scallion mixture. Roll into a tight log → coil into a spiral → flatten gently with your palm.

6. Heat a nonstick pan over medium heat. Cook each pancake for 2–3 minutes per side until golden brown and crispy. Use minimal extra oil if needed.

 

Nutrition (Per Pancake)

• Calories: 130
• Protein: 8g
• Carbohydrates: 20g
• Fat: 3g
• Fiber: 4g