Chinese Pancakes No Egg or Milk
Crisp, flaky, and irresistibly savory, these Chinese Pancakes without Egg or Milk are a plant-based twist on a beloved classic. Made with just a handful of pantry staples like all-purpose flour, hot water, sesame oil, and vibrant chopped scallions, these pancakes deliver layers of golden, crispy goodness with every bite. The dough is kneaded to perfection, rolled thin, and spiral-shaped to create those signature flaky layers, while a hint of sesame oil and scallions adds a touch of bold, aromatic flavor. Perfect for sharing, these scallion pancakes are versatile enough to be enjoyed as a snack, appetizer, or side dish—and they pair beautifully with your favorite dipping sauces. With no eggs or dairy required, this quick and easy recipe is a must-try for anyone looking for vegan-friendly or budget-conscious comfort food that doesn’t skimp on taste.
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Ingredients
- 240 grams All-purpose flour
- 150 milliliters Hot water
- 2 tablespoons Sesame oil
- 4 tablespoons Vegetable oil
- 1 teaspoon Salt
- 50 grams Chopped scallions (green onions)
- 20 grams Extra flour (for dusting)
Directions
Step 1
In a large mixing bowl, add the all-purpose flour. Slowly pour in the hot water while stirring with chopsticks or a wooden spoon until a shaggy dough forms.
Step 2
Transfer the dough onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
Step 3
Once rested, divide the dough into 4 equal portions. Roll one portion into a thin circle, about 20 cm (8 inches) in diameter.
Step 4
Brush the surface of the rolled-out dough lightly with sesame oil. Sprinkle a pinch of salt and some chopped scallions evenly over the surface.
Step 5
Roll the dough into a tight log, then roll the log into a spiral, tucking the end underneath. Flatten the spiral gently with your palm, then roll it out again into a 15 cm (6-inch) pancake.
Step 6
Repeat the process with the remaining portions of dough.
Step 7
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Place one pancake in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Add more oil as needed for the remaining pancakes.
Step 8
Transfer the cooked pancakes to a plate lined with kitchen paper to drain any excess oil. Repeat with the remaining pancakes.
Step 9
Slice the pancakes into wedges and serve warm, either on their own or with a dipping sauce of your choice.
Nutrition Facts
| Serving size | (550.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1657.8 |
| Total Fat 82.8g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 45.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2378.6mg | 0% |
| Total Carbohydrate 201.8g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 2.1g | |
| Protein 28.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 77.5mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 380.6mg | 0% |
Source of Calories