Vegan Scallion Pancakes

1 bunch scallions (approximately 2 cups finely chopped scallions)
3 cups all-purpose flour, plus additional for the cutting board
1 cup water, room temperature
½ cup organic palm shortening, melted
¾ teaspoon salt
4 to 6 tablespoons high-heat oil (such as peanut oil, avocado, or rice bran), as neededClean, trim, and finely chops the scallions.
Place the 3 cups flour, scallions, water, melted shortening, and salt in a mixing bowl. Stir or mix with a mixer on low speed until fully combined.
Cover the mixing bowl and let the dough rest for 10 minutes.
Dust a cutting board with flour.
Turn the dough out onto the cutting board; it will be sticky.
Cut the dough into 16 equal pieces.
Flatten each piece into a thin pancake, either by hand or with a floured rolling pin.
Heat 2 tablespoons oil in a cast iron skillet over medium-high heat.
Lightly fry the pancakes, 2 at a time, for approximately 2 minutes per side, or until golden brown. Add more oil as needed between batches of pancakes.
Place the cooked scallion pancakes on paper towel-lined cookies sheets to soak up any excess grease.
Serve immediately, either whole or cut into wedges.