If you think of pancakes as sweet breakfast treats, think again. Savory pancakes can be eaten any time of day and make a delicious light summer meal that features seasonal veggies—in and on them. This week, in my Twice as Tasty column for the Flathead Beacon, I share one of the first variations I make each summer. It’s easy to make, delicious, and—bonus—gluten-free, dairy-free, and vegan.

You can make scallion pancakes with store-bought scallions (also called green onions), but if you grow your own bulb onions, you can swap in small ones as you’re thinning your onion bed. I make them even earlier in the season with walking onions and then later in summer with just the green tops from nearly full-grown bulb onions that I pull early to use fresh.

Other vegetables and herbs work well in savory pancake batter, including zucchini with basil and grilled peppers with chives. I then pile on more vegetables as toppings, especially pickled ones like Tangy Radish Rounds, Ripe Cherry Tomato Pickles, Pickled Avocado Slices, and other quick pickles from my cookbook.

Learn more about making savory pancakes and get the complete recipe for Gluten-Free Scallion Pancakes in my column.

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Twice as Tasty

I was traveling last month, so hopefully you follow Twice as Tasty on Instagram or Facebook and went directly to the Flathead Beacon for the latest recipes. If not, here’s what you may have missed. You can find more seasonal recipes in the recipe index.

• Chermoula-Yogurt Dip
• Marinated and Grilled Fish Tacos
• Triple Gingersnaps

You can also read my latest piece, about grills, on Health.com. For more of my recent food writing, check out the Beyond Tasty page.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.