Crispy Hoisin Jackfruit Pancakes

These Crispy Hoisin Jackfruit Pancakes bring all the flavors of a classic Peking duck-style dish—without the meat! Slow-cooked jackfruit absorbs the sweet, smoky hoisin sauce and Chinese five-spice, then gets roasted to crispy perfection. Wrapped in soft pancakes with crunchy cucumber, fresh coriander, and a drizzle of extra hoisin, it’s a plant-based treat that’s just as satisfying as the original.

Ingredients

Method

Nutrition

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Step 1

Drain and trim the jackfruit, placing it in a bowl. Discard the firm, pointy ends off each triangular piece.

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For

3

M

I

1

tin

Tin of jackfruit, can substitute for oyster mushrooms

3

Garlic cloves, finely diced

2

Scallions

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Per Serving

Calories

360kcal

Fat

15g

Saturates

3g

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Notes

Pro Tip:✨ If you want even more texture, place it under the broiler/grill for the last 2-3 minutes to get those crispy, caramelised edges!

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