WW Cabbage & Egg Breakfast Pancake

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The WW Cabbage & Egg Breakfast Pancake is an excellent breakfast option for people who want nutrition in their breakfast but want to be sure of keeping the fats and calories low. This recipe includes a minimal amount of oil, fiber-rich cabbage, and protein-rich eggs. This guilt-free breakfast recipe is full of nutrition without sacrificing additional WW points or fats in the diet. The WW Cabbage & Egg Breakfast Pancake is also customizable according to your preference of toppings or taste.

STATS:

  • Caloric count: 145 kcal
  • Prep duration: Ten minutes
  • Serving size: 1 pancake
  • Cook time: 10 minutes
  • Cuisine: Western & Asian
  • Total time: 20 minutes
  • Course: Breakfast
  • Diet: Weight Watchers
  • Serving: 2

EQUIPMENT:

  • Measuring spoons and cups
  • Spatula
  • Non-stick frying pan
  • Whisk
  • Mixing bowl

INGREDIENTS:

  • 2 large eggs
  • 1½ cups of shredded cabbage
  • ¼ tsp of black pepper
  • 2 tbsp of finely chopped green onion
  • ¼ tsp of garlic powder
  • 1 tbsp of whole wheat flour
  • ¼ tsp of salt
  • 1 tbsp of low-fat parmesan cheese (optional)
  • ¼ tsp of paprika (optional for color)
  • Low-calorie cooking spray

INGREDIENT NOTES:

EGGS:

  • These give structure to the pancakes and include protein. For a low cholesterol alternative, use egg whites; 3 egg whites equals 2 full eggs.

CABBAGE:

  • These are rich in fiber and also provide the crunch in pancakes. For an alternative, use grated spinach or zucchini.

WHOLE-WHEAT FLOUR:

  • Flour is useful in combining and binding all the ingredients. For an alternative, use oat or chickpea flour.

LOW-FAT PARMESAN CHEESE:

  • It includes a cheesy flavor without adding much fat. You can exclude this ingredient or, as an alternative, use nutritional yeast.

GREEN ONION:

  • This gives a slight sharpness. For an alternative, use finely diced onion or chives.

COOKING SPRAY:

  • This keeps the WW points low in the pancakes. For an alternative, use olive oil, but you will be adding points to your WW plan.

INSTRUCTIONS:

  1. Take a bowl and whisk the eggs till they become frothy.
  2. Now add green onions, cabbage, flour, and, if using, add low-fat parmesan cheese and all the seasonings.
  3. Mix properly.
  4. On top of medium heat, heat up the pan while spraying some cooking spray on it.
  5. Put half the amount of the mixture inside the pan, and with the use of a spatula, make the shape of the mixture like a pancake by pressing it down.
  6. Till each side becomes light golden, cook each side for 3-4 minutes while flipping carefully.
  7. Do the same with the other mixture as well and serve.

SERVING SUGGESTIONS:

  • Serve these pancakes with sliced tomatoes or fresh salad.
  • To include extra nutrients with these pancakes, you can add an avocado slice or a poached egg.
  • For topping, you can add low-fat yogurt sauce or sriracha.

TIPS:

  • For the pancakes to cook evenly, shred the cabbage properly.
  • Do not overstuff the pan; cook the pancakes one at a time to get crispy sides.
  • For the pancakes to last longer, you can make the batch twice and store the leftovers in the fridge for the week.
  • To give these pancakes an Asian twist, you can add a splash of sesame oil or soy sauce, but make sure to adjust your WW points accordingly.

STORAGE INFORMATION:

FRIDGE:

  • Keep these pancakes in a sealed box for three days. To heat the pancakes again, microwave them for 30 to 40 seconds.

FREEZER:

  • In a single layer, you can freeze the cooked pancakes and then store them inside a zip-lock bag for one month. Using an oven or skillet, you can heat them up in frozen form.

FAQs:

How to prepare these pancakes with vegan ingredients?

  • Just switch eggs with a flax egg.

Can we bake these pancakes rather than cooking them?

  • Bake for fifteen to eighteen minutes at 190°C till they turn golden.

Can I meal-prep these breakfast pancakes?

  • It is easy to store these pancakes. You can consider them for a go-to breakfast option as well.

NUTRITIONAL INFORMATION:

No. of calories: 145 kcal

Iron: 1.1 grams
Total carbs: 8.4 grams
Net carbs: 6.8 g
Vitamin A: 780 IU
Fiber: 1.6 grams
Calcium: 92 milligrams
Protein: 10.5 grams
Serving size: 1 pancake
Sodium: 235 milligrams
Serving: 2
Potassium: 320 milligrams
Weight Watcher Points: 2 points