Chinese Pancake Recipe Vegan: Easy and Delicious Guide

If you’ve ever craved the crispy, flavorful delight of a traditional Chinese pancake but want to enjoy it in a vegan-friendly way, you’re in for a treat. This Chinese pancake recipe vegan version is easy to make, packed with simple ingredients, and delivers the perfect balance of crispy edges and soft layers.

Whether you’re a seasoned vegan or just exploring plant-based options, these pancakes will win your heart with their savory taste and versatile fillings. They’re ideal for breakfast, lunch, or a light dinner, and pair wonderfully with dipping sauces or fresh veggies.

Plus, making these pancakes at home means you control every ingredient, ensuring freshness and healthiness without compromising on the authentic experience. Let’s dive into this delightful recipe that will soon become a staple in your kitchen!

Why You’ll Love This Recipe

This vegan Chinese pancake recipe is a game-changer for several reasons. First, it’s incredibly simple, using basic pantry staples like flour, water, and green onions.

You don’t need any fancy equipment or hard-to-find ingredients.

Second, the pancakes are wonderfully textural, offering a crispy outside while staying tender inside. They’re also highly customizable—you can add your favorite vegetables or vegan proteins to the filling.

Finally, this recipe is perfect for sharing, making it a fantastic appetizer or snack for gatherings. It also pairs well with a variety of sauces, from soy-based dips to spicy chili oil, elevating the eating experience.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1/4 cup cold water
• 4-5 green onions, finely chopped
• 1 teaspoon salt
• 3 tablespoons vegetable oil (plus more for frying)
• Optional filling: shredded cabbage, grated carrots, or sautéed mushrooms
• Soy sauce or tamari, for dipping

Equipment

• Mixing bowl
• Rolling pin
• Non-stick skillet or frying pan
• Measuring cups and spoons
• Knife and chopping board
• Spatula

Instructions

1. Make the dough: Place the flour and salt in a large mixing bowl. Carefully pour in the boiling water and stir with chopsticks or a wooden spoon until the mixture resembles coarse crumbs.
2. Add cold water: Gradually add the cold water and knead the dough until smooth and elastic, about 8-10 minutes. Cover with a damp cloth and let it rest for 30 minutes.
3. Prepare the filling: While the dough rests, finely chop the green onions and any optional vegetables you want to include. If using mushrooms or other veggies, lightly sauté them until soft and let cool.
4. Divide the dough: Once rested, divide the dough into 4 equal portions. Roll each portion into a ball.
5. Roll out pancakes: On a lightly floured surface, roll each ball into a thin circle approximately 8 inches in diameter.
6. Add oil and green onions: Brush a thin layer of vegetable oil over the surface of each dough circle. Sprinkle evenly with chopped green onions and any optional filling.
7. Form the pancakes: Roll each dough circle into a log shape, then coil it into a round snail shape. Flatten each coil gently with your palm, then roll it out again into an 8-inch circle. This layering process creates a flaky texture.
8. Cook the pancakes: Heat a non-stick skillet over medium heat and add a tablespoon of oil. Fry each pancake for 2-3 minutes on each side, or until golden brown and crispy. Adjust heat as needed to avoid burning.
9. Serve hot: Slice the pancakes into wedges and serve with soy sauce, tamari, or your favorite dipping sauce.

Tips & Variations

“For the crispiest pancakes, make sure your pan is hot before adding the dough. Also, don’t overcrowd the pan—cook one or two at a time to ensure even heat distribution.”

Try adding different fillings such as finely chopped bok choy, shredded tofu, or even vegan kimchi for a spicy twist. You can also sprinkle sesame seeds on top before cooking for extra flavor and crunch.

If you want a gluten-free version, experiment with a blend of rice flour and tapioca starch, though the texture will be slightly different.

Nutrition Facts

Serving Suggestions

These vegan Chinese pancakes are incredibly versatile. Enjoy them as a snack with a simple soy sauce and vinegar dip or pair them with a spicy chili oil for an extra kick.

They also complement Asian-style salads or soups beautifully. For a hearty meal, serve alongside stir-fried vegetables or a bowl of hot and sour soup.

Looking for more vegan-friendly recipes to pair? Check out our Thelma Sanders Squash Recipe or delight in the tangy Pickled Cherry Pepper Recipe.

Conclusion

Making vegan Chinese pancakes at home is easier than you think and incredibly rewarding. This recipe offers a delightful combination of crispy layers and savory flavors that will satisfy your cravings without any animal products.

The best part is how adaptable the pancakes are—you can add whatever veggies or fillings you love, making it a personalized treat every time.

Not only are these pancakes delicious, but they also bring a fun cooking experience, involving simple techniques that yield professional results. Whether you’re cooking for yourself, family, or guests, this vegan Chinese pancake recipe is sure to impress.

For more inspiration on wholesome and tasty meals, explore our Bariatric Meatloaf Recipe or the refreshing Peanut Butter Gelato Recipe.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chinese Pancake Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A crispy and savory vegan Chinese pancake made with scallions and a simple dough. Perfect as a snack or appetizer.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups all-purpose flour”, “3/4 cup warm water”, “1/2 teaspoon salt”, “4 scallions, finely chopped”, “2 tablespoons vegetable oil (for dough)”, “2 tablespoons vegetable oil (for frying)”, “1 teaspoon sesame oil”, “1/4 teaspoon white pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a bowl, mix flour and salt.”}, {“@type”: “HowToStep”, “text”: “Gradually add warm water and stir to form a dough.”}, {“@type”: “HowToStep”, “text”: “Knead dough for 5 minutes until smooth.”}, {“@type”: “HowToStep”, “text”: “Cover and let rest for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Divide dough into 4 equal parts and roll into thin circles.”}, {“@type”: “HowToStep”, “text”: “Brush each circle with sesame oil and sprinkle chopped scallions and white pepper.”}, {“@type”: “HowToStep”, “text”: “Roll each circle into a log, then coil into a round shape.”}, {“@type”: “HowToStep”, “text”: “Flatten each coil gently with a rolling pin.”}, {“@type”: “HowToStep”, “text”: “Heat vegetable oil in a skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Fry each pancake for 3-4 minutes per side until golden and crispy.”}, {“@type”: “HowToStep”, “text”: “Drain on paper towels and serve warm.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “5g”, “fatContent”: “7g”, “carbohydrateContent”: “25g”}}