以下配方来自Celia Hsu（一位4年安东尼威廉方法实践者），更多食谱请关注instagram上missceliahsu），关于她的疗愈故事，请见：疗愈故事（65）- 一位四年台湾实践者的分享文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/5375.html
5. 放进锅子裡烘。（撕开一面烤盘纸，将饼皮倒扣在锅子上, 在撕开另外一面的烤盘纸。）
Scallion pancakes, also known as green onion pancakes, is one of the most popular traditional street foods in Taiwan. These crispy and aromatic pancakes are suitable for breakfast, lunch, afternoon tea, and dinner: you can eat them any time you want. I remembered my mom always bought these pancakes for us when we got home from school. It was such a yummy treat for hungry kids.The reason why these scallion pancakes are so crispy and flaky is because they use lots of oil in making it, but that’s not beneficial for healing. “Gluten plus fat” is a big NO.So I made this gluten-free, fat-free scallion pancake and share this piece of my childhood memory with J.D.
80g of tapioca starch or cassava flour
1 teaspoon of garlic powder
1-2 scallions, minced文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/5375.html
2 teaspoons coconut aminos
1. Combine mashed potatoes and tapioca starch togehther
3. Mix them together to form a dough.
4. Place the dough between parchment papers and roll with a rolling pin.
5. Pan fry without oil.（ Peel one side of parchment paper and flip the pancake on the pan. Then peel off another side of parchment paper.)
6. Serve with dipping sauce!