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Quick Breakfast Gluten-Free Low-Calorie Pancake Wrap
😋 I’d love to share this delicious pancake roll made from nutritious quinoa pancakes. With its simple, naturally fermented flavor and soft texture, it’s ready to eat right out of the bag—super convenient! It stays good at room temperature, is easy to take on the go, and can be eaten plain, wrapped with veggies, or […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 1
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quick Breakfast Gluten-Free Low-Calorie Pancake Wrap
| Ingredient | Amount |
|---|---|
| cabbage | half |
| carrot | half |
| glass noodles | half a handful |
| bean sprouts | 1 handful |
| oyster sauce | 1 tbsp |
| chicken bouillon | 1 tbsp |
| quinoa pancake | 1 as needed |
- cabbagehalf
- carrothalf
- glass noodleshalf a handful
- bean sprouts1 handful
- oyster sauce1 tbsp
- chicken bouillon1 tbsp
- quinoa pancake1 as needed
Cooking StepsHow to cook Quick Breakfast Gluten-Free Low-Calorie Pancake Wrap step by step
-
Step 1Shred the cabbage and carrot, wash the bean sprouts, and soak the glass noodles until soft. Drain and set aside.
-
Step 2Heat a wok with oil, add the shredded cabbage, carrot, and bean sprouts. Stir-fry until softened.
-
Step 3Season with oyster sauce.
-
Step 4Season with chicken bouillon.
-
Step 5Add the glass noodles and toss until evenly coated and flavorful.
-
Step 6It’s delicious even eaten just like this!
-
Step 7Transfer to a plate and let cool slightly.
-
Step 8Lay out a quinoa pancake flat.
-
Step 9Place the filling in the center.
-
Step 10Fold in the sides and roll up tightly.
-
Step 11Heat a flat pan with a little oil and place the wrap in.
-
Step 12Pan-fry until both sides are golden brown.
-
Step 13Serve hot — crispy on the outside and savory inside!
-
Step 14So delicious!
Quick Breakfast Gluten-Free Low-Calorie Pancake Wrap
😋 I’d love to share this delicious pancake roll made from nutritious quinoa pancakes. With its simple, naturally fermented flavor and soft texture, it’s ready to eat right out of the bag—super convenient! It stays good at room temperature, is easy to take on the go, and can be eaten plain, wrapped with veggies, or […]
Ingredients
- half cabbage
- half carrot
- half a handful glass noodles
- 1 handful bean sprouts
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon
- 1 as needed quinoa pancake
Instructions
-
Shred the cabbage and carrot, wash the bean sprouts, and soak the glass noodles until soft. Drain and set aside.
-
Heat a wok with oil, add the shredded cabbage, carrot, and bean sprouts. Stir-fry until softened.
-
Season with oyster sauce.
-
Season with chicken bouillon.
-
Add the glass noodles and toss until evenly coated and flavorful.
-
It’s delicious even eaten just like this!
-
Transfer to a plate and let cool slightly.
-
Lay out a quinoa pancake flat.
-
Place the filling in the center.
-
Fold in the sides and roll up tightly.
-
Heat a flat pan with a little oil and place the wrap in.
-
Pan-fry until both sides are golden brown.
-
Serve hot — crispy on the outside and savory inside!
-
So delicious!
