Recipe Directions

Mix everything in a bowl except water, green onions and shallots. Mix well. Add 1/4 cup of water and mix. Make sure the consitency is like a soft bread batter, add more water one tablespoon at a time if needed until consistency is achieved. Soft bread batter where you can still spread the batter into the teflex sheets about 1/8 inch thick.

Spread with a butter knife in a teflex sheet. Dehydrate for about 4-6 hours. It should still be soft in the middle and pliable to cut into 2×2 inch squares. Serve right out of the dehydrator with salad. Enjoy!

Cheflandria's Thoughts

By Cheflandria

http://www.cheflandria.com

I love this “pajon” bread. “Pajon” is a Korean Onion/Green Onions pancakes served as an appetizer. It’s delicious and finally got to eat a raw version of it. It is so good with a big salad with a sweet oriental dressing. A great compliment. If you try this, let me know what you think!

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Wow! Looks good ~ are you going to share your sweet Oriental dressing recipe with us?

Smiles ~ thanks!

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Off to the grocery this morning for green onions and a shallot! I'm going to make these tomorrow, and share them with the owners of the Vietnamese restaurant we've adopted!

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This looks fantastic! I love green onion pancakes at Chinese restaurants. Never had the cooked Korean version, but I'm eager to try this lovely looking raw version. Thanks for the recipe!

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Angie, I don't use whole flaxseeds because it doesn't digest well in my stomach. But I can see that it is possible but I would soak it in a little water so it will get that binding gelatin to help bind the bread. The grounded flax will suck the water I put in much faster. So, yes you can but with a different process. Hope that helps!

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This sounds so good! Can I use whole flaxseed?

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wow it looks great!!!

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