Scallion Pancakes

These Scallion Pancakes are both delicious and versatile. Instead of using regular flour, which contains pathogen-feeding gluten, and pan-frying the pancakes in oil, here, potatoes and grain-free cassava flour are used and no oil is needed.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Scallion Pancakes

Ingredients:

• 2 lbs potatoes, peeled and roughly chopped
• ½-¾ cup cassava flour
• 1 cup chopped scallions (also called green onions)
• ¼ tsp sea salt (optional)
• ¼ tsp Chinese five-spice powder (optional)

Dipping sauce:

• 3 tbsps pure maple syrup
• 2 ½ tbsps freshly squeezed lemon juice
• ½ tsp garlic powder
• ½ tsp chili powder, or more to taste
• 1 tsp chopped scallions, to serve (optional)

Directions:

Add 3 inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Steam the potatoes for 20 to 25 minutes until tender. Remove the potatoes from the heat and add to a large bowl.

Mash the potatoes until smooth and lump-free using a potato masher. Add the cassava flour and knead until you get a soft dough, adding more flour as needed until the dough is no longer sticky.

Add the scallions, sea salt (if using), and Chinese five-spice powder (if using). Knead until well incorporated into the dough.

Divide the dough into three portions and form each into a ball. Place a ball between two sheets of parchment paper and roll out into a circle, pinching together any cracks that appear while rolling. Place a large ceramic nonstick skillet on high heat and cook the pancake for 4 to 6 minutes on each side until browned. Remove the pancake from the heat and repeat with the remaining balls of dough.

To make the dipping sauce, whisk together all the ingredients until well combined. Cut the pancakes into wedges and serve immediately with the dipping sauce and chopped scallions.

Serve fries immediately with the ketchup and mustard (if using).

Serves 2-3

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes.

Categories: Lunch, Dinner, Potato Recipes, Appetizers, Sides, Kid Friendly, Fat Free, Grain Free, Nut and Seed Free

This item posted: 20-Feb-2024

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