Low Fat Duck Pancakes

Indulge in the flavors of your favorite takeout with a guilt-free twist by trying these Low Fat Duck Pancakes. This recipe combines tender, oven-roasted skinless duck breast, marinated in a savory blend of low sodium soy sauce, hoisin, honey, garlic, and ginger, with fluffy homemade whole wheat pancakes. Packed with fresh, crunchy garnishes like julienned cucumber, carrot, and thinly sliced scallions, every bite offers a healthy balance of textures and flavors. With clever swaps like non-fat milk and egg whites, these pancakes deliver the perfect light and wholesome alternative to the traditional dish, ensuring you can enjoy them without compromise. Quick to prepare and beautifully presented, they’re ideal for a healthier weeknight dinner or casual entertaining!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Duck breast, skinless
• 3 tablespoons Soy sauce, low sodium
• 3 tablespoons Hoisin sauce
• 1 tablespoon Honey
• 1 teaspoon Ginger, freshly grated
• 2 cloves Garlic, minced
• 1 cup Whole wheat flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 large Egg white
• 1 cup Non-fat milk
• 3 stalks Scallions, sliced thinly
• 1 medium Cucumber, julienned
• 1 medium Carrot, julienned
• 0 as needed Non-stick cooking spray

Directions

Step 1

Marinate the duck: In a bowl, combine the low sodium soy sauce, hoisin sauce, honey, freshly grated ginger, and minced garlic. Place the skinless duck breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover, and refrigerate for at least 20 minutes.

Step 2

Prepare the pancake batter: In a mixing bowl, whisk together whole wheat flour, baking powder, and salt. In a separate bowl, beat the egg white until foamy, then add non-fat milk and mix to combine.

Step 3

Combine wet and dry ingredients: Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Do not over-mix, as this can lead to tough pancakes.

Step 4

Cook the pancakes: Heat a non-stick skillet over medium heat and coat lightly with non-stick cooking spray. For each pancake, pour 1/4 cup of batter onto the skillet, spreading slightly to form a round pancake. Cook until bubbles form on the surface and the edges appear dry, about 2-3 minutes. Flip and cook for an additional 1-2 minutes. Transfer to a warm plate and cover to keep warm. Repeat with remaining batter.

Step 5

Cook the duck: Preheat the oven to 375°F (190°C). Remove the duck breasts from the marinade and pat dry with paper towels. Heat the same skillet over medium-high heat and sear the duck breasts for 2-3 minutes on each side until lightly browned.

Step 6

Finish cooking the duck: Transfer the duck breasts to a baking dish and roast in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.

Step 7

Assemble the pancakes: To serve, lay a slice of duck on a pancake, add a few slices of scallion, cucumber, and carrot, then roll up.

Step 8

Serve and enjoy: Serve warm as a delicious low fat alternative to traditional duck pancakes.

Nutrition Facts

Serving size	(1210.3g)

Amount per serving	% Daily Value*
Calories	1446.4

Total Fat 16.7g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 387.2mg	0%
Sodium 4408.2mg	0%
Total Carbohydrate 158.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 49.0g
Protein 168.3g	0%

Vitamin D 100.0IU	0%
Calcium 455.0mg	0%
Iron 20.0mg	0%
Potassium 2928.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.3%

Protein: 46.2%

Carbs: 43.5%