I have always loved the Chinese dish Moo Shu. However, once I adopted the low carb gluten and grain free lifestyle, Moo Shu was off the menu since it was made with sugary sauce and served with gluten wrappers. Of course, I could substitute the traditional Mandarin pancake wrapper with lettuce, but it was always less than satisfactory.
This low carb Mandarin pancakes recipe I developed is not only simple, but it captures the reminiscent flavors and textures of the gluten filled original that I missed. In addition to this recipe for low carb Mandarin pancakes, I also created a low carb, healthier version of Moo Shu as well as a homemade low carb and sugar free hoisin sauce. All together, these pancakes, filled with flavorful Moo Shu stir fry and homemade hoisin, make a meal where you savor every bite.
Click here for the Moo Shu and homemade hoisin sauce recipe.
Mandarin pancakes, also known as Peking pancakes or Moo Shu wrappers, are thin and light pancakes with a chewy texture. In appearance they resemble crepes but are used to serve up a variety of Chinese dishes.
The traditional recipe uses flour, water, and toasted sesame oil. Our version requires our all-purpose bread mix, egg white, and oil. While there are a few more ingredients, it is still surprisingly quick and simple!
For every 8 – 9 low carb pancakes you will need to weigh out 1.3 ounces of our All-Purpose Bread Mix.
You may use whatever oil you like, as long as it is a liquid oil.
Our recipe requires egg whites to give it strength while still keeping it light.
Depending on your preference, you could substitute the water with a mild chicken broth. You could also add 1 tsp toasted sesame oil for some extra flavor
At Fox Hill Kitchens, we love using mason jars as they are convenient, dishwasher safe, and easy to store if you want to do the prep work ahead of time. Feel free to use a mixing bowl, or any other container to mix all the ingredients together.
Once there are no lumps or bumps, let the mixture rest for 5 minutes to allow it to thicken properly. This is a great time to prep your microwave platter. The easiest method to making your pancakes is to use a round silicone mat and an additional glass microwave platter or a very large flat plate. Put the mat on the plate or platter before pouring on the batter.
Measure 1/4 cup of batter and pour onto a clean dry silicone mat on your microwave platter (you can successfully pour the batter directly onto the glass platter or plate, but it will take a little more effort and care to remove the cooked pancake).
Pro tip: use a 1/3 sized measuring cup, fill it slightly less than full and just pour out the batter without needing to scrape out the cup each time.
Tilt the platter to spread the batter until you have approximately an 8-to-9-inch circle.
Microwave on high for 90 seconds and then check. If firm enough, peel off or loosen with a thin metal spatula. Flip the pancake over and check for any soft spots. If you find any areas not completely cooked, microwave for 30 more seconds. It is perfectly fine to just microwave for 2 min and reduce the need to check for doneness. It is important that your microwave is at least 1000 watts as the pancakes do not come out well with a weaker microwave.
Repeat the previous steps with the remaining batter.
When finished you will yield 8 – 9 pancakes.
Note: Microwave ovens vary in strength, you may need to increase the time to fully cook.
This is the fun part. You can now fill your low carb Mandarin pancakes with delicious Moo Shu, our low-carb recipe can be found here!
And it doesn’t stop with Moo Shu! These pancakes can also be filled with many other dishes including red-braised pork, stir fry, and crispy Peking duck.
We had ours with low carb Moo Shu pork and our homemade low carb hoisin sauce. Our version of this flavorful Chinese dish has only a few adjustments so it can fit into a low carb lifestyle.
Low carb Mandarin pancakes keep very well in the refrigerator so if you choose to make them ahead of time, just store them well wrapped. They will keep for up to a week in the refrigerator.
They also freeze beautifully with no loss of quality and can be frozen for several weeks or longer if stored in a freezer quality bag. They will not stick together! This is very convenient for those who prefer to prep ahead.
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