This Keto Chicken Egg Foo Young Pancakes is the best keto recipe of your craving for Chinese flavors. Aromatic eggs filled with chicken and veggies topped with a delicious tasty gravy, in just half an hour! Isn’t it amazing to have a perfect Chinese dinner in your own kitchen! You can serve this with cauliflower rice to make a perfect combo! Yummy!

Your favorite takeout recipe now brought to your keto kitchen. Authentic Chinese flavors in just 30 minutes in your own kitchen! What could be better than this? Flavorful eggs stuffed with chicken, cabbage and scallions covered with a perfectly seasoned delicious gravy! Just one bite and you’ll indulge into the scrumptious flavor of this Chicken Egg Foo Young Pancake!

So let’s start!

How to Make Keto Chicken Egg Foo Young Pancakes

So the first thing you have to do is to take a large bowl and mix the eggs, cabbage, scallions, ground chicken, water chestnut and soy sauce. (You can also use coconut amino in place of soy sauce)

Then in a 4-6”skillet, heat half (1/2) tablespoon of avocado oil over medium heat and add quarter (1/4) cup of the egg mixture to the pan.

Level the top just like pancake.

Use a non-stick skillet for this recipe so that the egg foo young pancakes do not stick. Cook one at a time so they brown equally.

Cook the pancake until brown. This should take about 3 minutes.

Flip and cook the other side for 2 minutes more.

Remove the egg foo young pancake from the skillet and set aside on a sheet pan.

Place the sheet pan in the oven and set to 250F to keep the pancakes warm.

After every pancake is finished, place it on the sheet pan so they can stay warm while finishing them all.

Carry on with the remaining batter, being sure to stir the mixture before adding to the pan. This will make approximately 8 pancakes.

Egg Foo Young Gravy

Add the chicken broth, soy sauce, sweetener, vinegar and Xanthan gum to a sauce pan.

Stir to combine and bring to a boil to condense.

 Remove from the heat.

Serve the Egg Foo Young pancakes with the gravy! Too much yummy!

Is traditional Egg Foo Young keto?

The egg foo young pancakes are traditionally keto as they are made from all low-carb ingredients. But it’s better to make your egg foo young at home because you don’t know about the ingredients used in restaurants and the gravy at any Chinese restaurant will probably be made with cornstarch so be careful for that.

Can Egg Foo Young be frozen?

These pancakes can be freeze after cooking.  Let them cool totally and place them in a single layer on the sheet tray lined with parchment paper.  Place the sheet tray in the freezer for 2 hours. Take them out from the freezer and transfer to a freezer safe container.  They can remain frozen for up to 2 months.  The gravy can also be frozen in a freezer safe container.  But make sure to eliminate the air before freezing.

Keto Chicken Egg Foo Young Pancakes

This Keto Chicken Egg Foo Young Pancakes is the best keto recipe of your craving for Chinese flavors. Aromatic eggs filled with chicken and veggies topped with a delicious tasty gravy, in just half an hour! Isn’t it amazing to have a perfect Chinese dinner in your own kitchen! You can serve this with cauliflower rice to make a perfect combo! Yummy!

Course: dinner, Main Course

Cuisine: Chinese

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

Calories: 288kcal

Author: Hit Recipes

INGREDIENTS

For the Chicken Egg Foo Young:

  • 6 Eggs, beaten
  • 1/4 cup minced scallions
  • 1/2 cup shredded Chinese Cabbage
  • 1/2 cup minced water chestnuts
  • 1/2 pound Ground chicken
  • 1 tbsp Soy Sauce (or Coconut Aminos)
  • 4 tablespoons avocado oil for cooking

For the gravy:

  • 2 cups chicken Broth
  • 2 tbsp Soy Sauce (or Coconut Aminos)
  • 1 tablespoon Granular Sweetener
  • 1 tablespoon Vinegar
  • 1/2 teaspoon Xanthan gum

INSTRUCTIONS

  1. Take a large bowl and mix the eggs, cabbage, scallions, ground chicken, water chestnut and soy sauce.
  2. Then in a 4-6 inch skillet, heat 1/2 tablespoon of avocado oil over medium heat and add 1/4 cup of the egg mixture to the pan. Level the top just like pancake.
  3. Cook the pancake until brown. This should take about 3 minutes.
  4. Flip and cook the other side for 2 minutes more.
  5. Remove the egg foo young pancake from the skillet and set aside on a sheet pan.
  6. Place the sheet pan in the oven and set to 250F to keep the pancakes warm.
  7. Carry on with the remaining batter, being sure to stir the mixture before adding to the pan. This will make approximately 8 pancakes.
  8. When all of the pancakes are cooked, add the chicken broth, soy sauce, sweetener, vinegar and Xanthan gum to a sauce pan.
  9. Stir to combine and bring to a boil to condense. Remove from the heat.
  10. Serve the Egg Foo Young pancakes with the gravy!

USEFUL TIPS

  • Soy Sauce alternate: You can use coconut aminos instead of soy sauce if you don’t like it.
  • Freezing: These pancakes can be freeze after cooking.  Let them cool totally and place them in a single layer on the sheet tray lined with parchment paper.  Place the sheet tray in the freezer for 2 hours. Take them out from the freezer and transfer to a freezer safe container.  They can remain frozen for up to 2 months.  The gravy can also be frozen in a freezer safe container.  But make sure to eliminate the air before freezing.

NUTRITION

Serving: 4g | Calories: 288kcal | Carbohydrates: 4g | Protein: 15g | Fat: 22g | Saturated Fat: 5g | Fiber: 1g | Sugar: 1g