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Asian Basil and Green Onion Pancakes

Active Time: 25 Minutes

Total Time: 25 Minutes

Serves: 4


Asian Basil and Green Onion Pancakes


  • Mix together vinegar, 1 teaspoon soy sauce and sesame oil in small bowl; set aside. Combine water chestnuts, basil and green onion in another small bowl; set aside.
  • Whisk together Egg Beaters and remaining 1/2 teaspoon soy sauce in another small bowl. Brush one side of each tortilla with Egg Beaters mixture, brushing to the edges of each tortilla. Divide water chestnut mixture between 2 tortillas, leaving a 1-inch border. Top with remaining 2 tortillas, brushed side down. Press edges to seal.
  • Spray large skillet with cooking spray; heat over medium-high heat. Add 1 pancake. Cook 5 minutes or until both sides are golden brown, turning once. Repeat with remaining pancake. Cut each pancake into 6 wedges; serve with dipping sauce.


Serving Size: 4 servings (3 wedges plus 1 teaspoon sauce each)
  • Calories 165kcal -
  • Total Fat 4g -
  • Saturated Fat 1g -
  • Cholesterol 0mg -
  • Sodium 476mg -
  • Carbohydrates 26g -
  • Fiber 1g -
  • Protein 6g -