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Photo of Japanese pancakes with chicken and cabbage by WW

Japanese pancakes with chicken and cabbage

Total Time
15 min
5 min
10 min


Plain wholemeal flour

cup(s), (100g)


3 medium

Cooked skinless chicken breast

200 g, shredded


150 g, button, sliced

Coleslaw mix, without dressing

200 g

Red capsicum

1 small, thinly slices

Snow pea sprouts

30 g

Sesame seeds

2 tsp, toasted

Kecap manis

1 tbs, to serve

Oil spray

2 x 3 second spray(s)


  1. Whisk flour, eggs and ⅓ cup (80ml) water in a large bowl until combined. Stir through chicken, mushrooms and coleslaw mix. Season with salt and pepper.
  2. Spray 2 large non-stick frying pans with oil and heat over medium-high heat. Spoon three ⅓-cup quantities of chicken mixture into each pan. Cook pancakes for 2 minutes each side or until golden and cooked through. Repeat with remaining batter to make 6 more pancakes, spraying with a little more oil between batches.
  3. Top pancakes with capsicum, sprouts and sesame seeds. Drizzle with kecap manis to serve.


TIPS: Undressed coleslaw mix is sold in packets in the fresh produce section of most supermarkets. If unavailable, use a mixture of shredded white cabbage and grated carrot. You can use shredded chicken breast from a barbecued chicken for this recipe. Add it: 2 tbs chopped fresh coriander in Step 1. Swap it: Chicken for 200g firm tofu (crumbled).