Whisk the flour, psyllium husk, yeast, and baking powder in a mixing bowl. Add water and use a spatula or clean hand to form the dough. Cover the mixing bowl and let the dough rise in a warm place for 4 hours.

Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc. Use a rolling pin to form the dough into a disc, approximately 12” in diameter.

Use a pastry brush to brush olive oil on the surface of the disc and then sprinkle on, as evenly as possible, the salt, black pepper, and green onion.

Beginning at one edge, role up the dough tightly and pinch the trailing edge and ends together to seal. You should have an approximate 12” long stick-like shape dough at this point. Then roll up the stick, starting at one end, into a round bundle. Gently press it down and slightly roll with a rolling pin to form an approximate 7 inch disc. It is normal if the dough breaks slightly on the side (see picture in post).

Heat 1 teaspoon canola oil in a cast iron pan over medium-high heat until hot. Place the scallion pancake dough into the pan and cover the pan with lid. Reduce the heat to medium to medium-low and cook one side for 2 minutes. Flip to the other side, add the remaining oil in the pan, and cook for another 2 minutes. Repeat the flipping-cooking for each side one more time. The total cooking time will be 8 minutes. In the end, both sides of the pancake should be golden brown. Reduce heat to prevent burning if necessary. Remove the pancake from the pan and let it cool slightly on a cooling wire rack. Cut into pie shaped wedges and serve warm.

While the pancake is cooking, mix all ginger sauce ingredients in a small bowl. Serve with the freshly made scallion pancake.