Wash, trim, and chop scallions and place in a medium bowl

Add salt and set aside for 5 minutes.

Add gluten free flour to a large bowl and form a well.

Add hot water to the flour and mix with a spatula until the flour is moistened.

Preheat a frying pan on medium-high.

Add 2 teaspoons of oil to the green onion mixture, mix, and add green onion mixture to the dough.

Knead the dough until the mixture comes together (about 6-8 times, just enough to distribute the onions and for the dough to stick together).

Divide the dough into 6 pieces (tennis ball sized), shape each piece into a disk, and use a rolling pin to roll into a circle (about 6 inches in diameter, 3/8 inch thick). (Optional step: use your fingers to smooth out the edges for a beautiful presentation, skip this step if you are like me, in a hurry and feeding a hungry family.)

Add 1 teaspoon of oil to the hot frying pan and swirl to coat.

Fry the pancake for 3 minutes or until the bottom is golden brown.

Add a little more oil if the pan is dry and flip, frying for another 3 minutes until golden brown.

Repeat until all the pancake dough is shaped and fried.

Cut into wedges and serve.