Low-Carb Mandarin Pancakes for Moo Shu
These delicious Mandarin pancakes are wonderfully light, yet strong, and pair perfectly with moo shu filling without falling apart. They are also gluten-free and low carb!
Yield: 8 pancakes
Equipment
- 1 Bowl or mason jar for mixing
- Microwave
- 1 Microwave platter and silicone mat (optional) for cooking
Materials
- ¾ cup +2Tbs Egg whites approx. 6-8 large egg whites*
- ¾ cup water **
- 1.3 ounces by weight Fox Hill Kitchens All Purpose Bread Mix
- ¼ cup oil avocado oil or other liquid oil
- ½ tsp toasted sesame oil optional
Instructions
- In the container of your choosing, mix all ingredients until completely smooth.
- Let rest for 5 minutes to allow for thickening.
- Pour 1/4 cup of batter on the silicone mat on your microwave platter (or directly on clean dry glass microwave platter or plate) and tilt around until you have approximately an 8-to-9-inch circle.
- Place in microwave and cook on high for 2 min.***
- If there are any soft areas and it is not completely set and firm enough to peel off, microwave for additional 30 seconds increments until fully set.****
- Repeat with remaining batter.
- Fill with Moo Shu and enjoy!
Notes
*Since egg size can vary greatly, this doesn't have to be strictly followed. If large eggs, you could use 6-8 egg whites, if extra-large, you may want to use 6.
**You can replace the water with a light broth for extra flavor.
***Cooking time may vary; especially powerful microwaves may fully cook the mandarin pancake in only 90 seconds.
****If the finished pancake doesn't release easily from the mat, you can try loosening it with a thin spatula.