Savory Stuffed Breakfast Pancakes in the Chinese Style: WW Low-Point Version

If you’re someone who loves a hearty breakfast with flavors that pack a punch, but you’re also trying to stay on track with your Weight Watchers (WW) goals, this Savory Stuffed Breakfast Pancakes in the Chinese Style recipe is a game-changer. Inspired by Chinese savory pancakes, this recipe provides all the flavor and satisfaction you crave, with a WW-friendly twist that ensures you’re staying on point. Packed with lean protein, fresh veggies, and minimal oil, this dish will make you feel full and satisfied without compromising your WW plan.

Whether you’re starting your day with a flavorful breakfast, enjoying a savory snack, or preparing a meal for lunch, these stuffed pancakes are an incredible low-point option. The filling, which is traditionally made with a rich assortment of vegetables and meats, is reimagined to keep calories in check without sacrificing taste. The result is a meal that’s as delicious as it is nutritious.

Why This Recipe Works for WW

When following the WW plan, it’s important to choose meals that are not only low in points but also satisfying and nutritious. These Savory Stuffed Breakfast Pancakes in the Chinese Style are the perfect example of how to enjoy a hearty meal without exceeding your points for the day. By using low-point, whole-food ingredients, this recipe ensures you’re getting a balanced meal that supports weight loss while keeping you energized.

The pancakes themselves are light and fluffy, made with a simple batter that’s lower in fat and carbohydrates compared to traditional recipes. The filling features lean protein, such as chicken or turkey, and a healthy array of vegetables. With only a minimal amount of oil used for frying, this dish is a great way to enjoy the savory flavors of a traditional Chinese-style pancake without the excess calories and points.

Ingredients

For the Pancake Batter:

  • ¾ cup whole wheat flour – offers more fiber than refined flour, helping you stay fuller for longer
  • ½ cup water – for the right consistency
  • 1 large egg – provides structure and protein
  • 1 teaspoon baking powder – for a fluffy texture
  • 1 tablespoon low-sodium soy sauce – adds umami flavor with minimal sodium
  • 1 teaspoon sesame oil – adds flavor without excessive calories
  • Pinch of salt – to taste

For the Filling:

  • 1 cup cooked chicken breast – shredded or finely chopped (lean protein)
  • 1 cup spinach – packed with vitamins and minerals
  • ½ cup mushrooms – finely chopped (low in calories, adds texture)
  • 2 green onions – finely chopped (adds freshness and mild onion flavor)
  • 2 tablespoons low-sodium soy sauce – enhances flavor without adding too much salt
  • 1 teaspoon ginger – finely grated for a zesty kick
  • 1 tablespoon rice vinegar – for a bit of acidity
  • 1 teaspoon sesame oil – adds depth to the filling
  • 1 tablespoon hoisin sauce – optional, but adds sweetness and complexity to the filling

For Cooking:

  • 1 tablespoon olive oil – for lightly greasing the pan (optional for frying)

Instructions

1. Prepare the Pancake Batter:

Begin by making the pancake batter. In a medium-sized bowl, combine the whole wheat flour, water, egg, baking powder, low-sodium soy sauce, sesame oil, and a pinch of salt. Whisk everything together until you have a smooth batter. The batter should be thick enough to coat the back of a spoon but not too dense. Adjust the water or flour slightly if needed to achieve the perfect consistency.

2. Prepare the Filling:

In a separate bowl, combine the cooked chicken breast (shredded or chopped), spinach (roughly chopped), mushrooms, and green onions. Add the soy sauce, rice vinegar, sesame oil, and grated ginger to the mixture. Stir everything together until well combined. This savory filling is packed with flavor and nutrients, making it a perfect choice for breakfast or lunch.

3. Cook the Pancakes:

Heat a non-stick skillet or frying pan over medium heat. Add a teaspoon of olive oil (optional, depending on how much you need to avoid sticking). Once the pan is hot, pour about ¼ cup of batter into the pan, spreading it into a thin, round pancake. Allow it to cook for about 2-3 minutes until bubbles begin to form on the surface, and the bottom is golden brown.

Flip the pancake and cook for another 1-2 minutes on the other side. Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more oil to the pan if needed. You should get about 4 pancakes from this recipe.

4. Assemble the Stuffed Pancakes:

Once the pancakes are cooked and slightly cooled, place a generous spoonful of the filling in the center of each pancake. Carefully fold the pancake over the filling, creating a half-moon shape or a taco-like fold. Press gently to ensure the filling stays inside.

5. Optional Second Cooking Step:

If you prefer the pancakes to be crispy on the outside, you can return the stuffed pancakes to the skillet over medium heat. Lightly oil the pan and cook each stuffed pancake for an additional 1-2 minutes per side, just until the exterior becomes slightly crispy. This step is optional, but it adds a delightful texture to the dish.

6. Serve and Enjoy:

Once the pancakes are assembled and optionally crispy, serve them hot with your favorite dipping sauce (such as low-sodium soy sauce or a homemade spicy chili dip). These stuffed pancakes make for a complete, balanced meal, but you can also pair them with a fresh side salad or steamed vegetables for added nutrition.

Nutritional Information (Per Serving)

This recipe makes 4 stuffed pancakes, with each pancake being one serving. The nutritional values are estimates and can vary based on ingredient choices and portion sizes.

  • Calories per serving: 180
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 75mg
  • Sodium: 320mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 3g
  • Net Carbs: 11g
  • Sugars: 2g
  • Protein: 15g

Smart WW Points Breakdown

  • Whole Wheat Flour: 4 points for the entire recipe (1 point per serving)
  • Egg: 0 points (as an egg is a ZeroPoint™ food for WW)
  • Cooked Chicken Breast: 0 points (as lean protein is ZeroPoint™ for WW)
  • Spinach: 0 points (vegetables are ZeroPoint™ foods)
  • Mushrooms: 0 points (low-calorie, high-nutrient vegetable)
  • Green Onions: 0 points (low-calorie vegetable)
  • Soy Sauce and Rice Vinegar: 0 points
  • Sesame Oil: 2 points for the entire recipe (0.5 points per serving)
  • Hoisin Sauce: 1 point for the entire recipe (0.25 points per serving)
  • Olive Oil: 1 point for the entire recipe (0.25 points per serving)

Total WW Points per serving: 2 SmartPoints™ (on Blue, Green, and Purple plans)

Helpful Tips for Success

  1. Customize Your Filling: Feel free to modify the filling based on your dietary preferences or what you have on hand. You can substitute the chicken with turkey, tofu, or even shrimp for a variety of flavors. Adding more veggies like bell peppers, zucchini, or cabbage is also a great way to increase the fiber content without adding points.
  2. Meal Prep: These stuffed pancakes can be made in advance. Store the cooked pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in a skillet or microwave when ready to eat. They also freeze well for up to 1 month, making them a perfect meal prep option.
  3. Adjusting the Texture: If you prefer a thicker pancake, simply adjust the batter consistency by adding a bit more flour. However, be mindful that thicker pancakes may increase the overall carb count slightly.
  4. Dipping Sauces: While the pancakes are delicious on their own, you can make a simple dipping sauce using low-sodium soy sauce, rice vinegar, and a pinch of red pepper flakes for heat. This extra touch can elevate the flavor without adding many additional points.

Why You Should Try This Recipe

  • Low in Points, High in Flavor: At just 2 WW SmartPoints™ per serving, these stuffed pancakes provide a filling, flavorful meal that won’t break your points bank. They’re perfect for satisfying your cravings while sticking to your WW goals.
  • Packed with Protein: The lean chicken breast and egg filling provide a great source of protein, which is essential for muscle repair and keeping you feeling full.
  • Customizable: This recipe can be tailored to your preferences, whether you prefer vegetarian options or want to add more protein. You can mix and match the fillings to suit your taste.
  • Perfect for Meal Prep: Make a big batch at the beginning of the week, store them in the fridge, and enjoy a delicious, low-point meal all week long.
  • Authentic Flavors with a Healthy Twist: Enjoy the comforting taste of traditional Chinese pancakes, but with a healthier approach that supports your WW lifestyle.

Conclusion

These Savory Stuffed Breakfast Pancakes in the Chinese Style are a must-try for anyone on the WW plan who wants to enjoy a savory, satisfying meal without the high points. Full of lean protein, healthy vegetables, and minimal oil, they offer all the flavors you love from traditional Chinese pancakes but with a lighter, healthier twist. This recipe will quickly become a staple in your breakfast or lunch rotation, offering a delicious, low-point option that’s both filling and flavorful. Give them a try today, and enjoy a healthy, savory meal that fits perfectly into your WW lifestyle!