Korean Scallion Microgreen Pancakes

We’ve taken a classic Korean pancake and given it a boost of greens! These are traditionally served with a thin dipping sauce. If you’re feeling adventurous, a quick search for “cho ganjang” or “yangnyum ganjang” will yield a flavor-packed condiment for you to enjoy with these simple and irresistible scallion pancakes. Perfect for a snack or with a quick fried egg for breakfast, these pancakes are a great make-ahead recipe and keep for up to a week in the fridge. You can also make mini pancakes to serve as an appetizer.

Recipe Yields: 6, 4-6-inch pancakes
Serves 4-6


1½ cups gluten-free all-purpose flour

½ cup rice flour

¾ teaspoon salt

2¼ cups cold water

4 scallions, thinly sliced on the bias

1 tablespoon garlic, minced or paste (optional)

1 tablespoon ginger, minced or paste (optional)

1 (2-ounce) package Forward Greens Micro Broccoli

Fresh cracked black pepper to taste

⅓ cup frying oil of choice, additional if needed

Optional, for serving: kimchi, yogurt or dipping sauce


  1. In a medium mixing bowl, whisk together both flours, and salt. Slowly pour in the cold water, whisking to incorporate as you pour. The consistency should be thin but not watery. Gently fold in the scallions, ginger, garlic, microgreens and black pepper.
  2. Heat a medium skillet or griddle to medium heat. Coat with a thin layer of oil and when hot, pour 4-5 inch portions of batter onto the skillet. Cook for 1-3 minutes per side, or until golden brown. Reduce heat to avoid burning and add oil as needed to keep the cooking surface well lubricated.
  3. Serve immediately with kimchi, yogurt, or other dipping sauce. Store leftovers in an airtight container in the refrigerator for up to one week.