Chinese-style pancakes with hoisin chicken
- 4 eggs
- 1 cup wholemeal flour
- 4 cups cos lettuce, shredded
- 360g prepared slaw mix (omit dressing)
- 3 cups shredded cooked chicken breast
- 4 spring onions, sliced
- ¼ cup hoisin sauce
- 1–2 teaspoons chilli flakes (optional)
1 In a bowl, place eggs, flour and 1 cup water and whisk to make a thin batter.
2 Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Add ¼ cup of the batter and swirl pan gently to form a thin layer. Cook for 5 seconds each side, then remove and cover to keep warm. Repeat with remaining batter to make 8 pancakes.
3 Top pancakes with lettuce, coleslaw, chicken and spring onion. Drizzle over hoisin sauce and sprinkle with chilli flakes, if using. Gently fold or roll up pancakes to serve.
Nutrition Info (per serve)
Total fat 17g
Saturated fat 4g
Dietary fibre 10g
Make it gluten free: Use gluten-free flour and check hoisin sauce is gluten free.
Make it vegan: Replace the eggs with Orgran Vegan Easy Eggs™. Check that the hoisin sauce is vegan.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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