Vegan Scallion Pancakes

1 bunch scallions (approximately 2 cups finely chopped scallions)3 cups all-purpose flour, plus additional for the cutting board1 cup water, room temperature½ cup organic palm shortening, melted¾ teaspoon salt4 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.