Ingredients:
- 1½ cups boiling water
- 2 cups thinly sliced scallions
- 2 tsp toasted sesame oil
- Avocado oil for frying
- 2 cups cassava flour
- 1/2 cup arrowroot powder
- 1 tsp salt
Directions:
- Bring 1 1/2 cups of water to a boil.
- Meanwhile, combine arrowroot, cassava flour, and 1 tsp of salt in a bowl and mix well.
- Carefully add 1 cup of the boiling water to the mixture and mix well with a fork. Slowly add the remainder of the boiling water and knead until you get a spring-like consistency.
- Divide the dough in half, then again, and divide each piece again one last time. You should end up with 8 equal-sized pieces.
- With your hands, roll each piece into a ball. Once rolled, make sure to cover each with cellophane wrap or in a tight lid container.
- Unwrap one ball at a time, and flatten with a rolling pin to achieve a thickness of about 1/8 inch.
- Brush flatten piece with sesame oil, sprinkle with salt, and add 1/4 cup of chopped scallions in a single layer.
- Roll the flattened dough into a cigar shape starting at the ends. Then roll tube-like dough again from one end to form a cinnamon bun-like shape.
- Press between two pieces of parchment paper and using the rolling pin, flatten dough bun until its about 1/8 thick. This will help thoroughly mix scallions into the dough.
- Repeat this process with the remaining dough balls.
- Heat a pan on medium/high heat. Once hot, fill the bottom of a pan with avocado oil.
- Add pancake dough to the pan, and cook for 5 minutes. Brush uncooked side of pancake with the hot oil before flipping (to prevent sticking) and cook for another three minutes.
- Transfer to a cooling rack for two minutes. Slice, serve, and enjoy!
