Scallion pancakes are a staple of Chinese restaurant menus. I think they're popular because they're fried, shareable, crispy, dippable, and sound healthy. I took a crack at making a gluten free version that isn't that bad for you with a mix of rice flour and chickpea flour.
I used purple scallions from my CSA.... one scallion made about one pancake. You may need to use more if you are using smaller green onions.
The batter was a 50/50 mix of rice flour and chickpea flour, with a pinch of salt thrown in. I (slowly!) added water until it had a consistency of cake batter - fairly runny.
Then pour into a hot, oiled pan and spread with a spatula. Use enough oil so that it won't stick, and even then it will stick until a crust has cooked onto it. Once the edges have started to brown you can check - you only want to flip once.
Flip and cook the other side. Cut and serve. For a dipping sauce, I used a mix of soy sauce and store-bought sweet and sour sauce.
I ate this with lamb bacon, which is delicious. Unlike many fake bacons, lamb bacon is made from the belly of an animal with flavorful fat, so the result is like bacon with a lambier taste.