After gobbling up Fitbomb’s quick and easy savory coconut pancakes yesterday, I was inspired to come up with a version filled with veggies and meat. After eating one of my portable egg-y pucks, hubby exclaimed that they tasted like Egg Foo Young.
Melissa Joulwan’s awesome site has a great recipe for Paleo Egg Foo Young but, to be perfectly honest, I have no idea what this is supposed to taste like. No self-respecting Chinese person EVER orders this dish at an authentic Chinese restaurant. (In hubby’s defense, his parents opened an Americanized Chinese joint in the late 1960s and served Egg Foo Young to the masses). But maybe I shouldn’t have been such a food snob because these pancakes were delicious.
Check out the recipe after the jump!
Here’s what I assembled to make six 4-inch pancakes:
- 4 large eggs
- 1 teaspoon Sunny Paris seasoning or a tablespoon of minced fresh chives
- kosher salt, to taste
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 cup frozen spinach, thawed and squeezed dry (you end up with about 1/3 cup of spinach)
- 2/3 cup diced ham (or any leftover cooked meat)
- 1/2 teaspoon of apple cider vinegar
- Freshly ground black pepper
- ghee or coconut oil for frying
Here’s how I made them:
First, I assembled my mis en place.
In a large bowl, I whisked the eggs with Sunny Paris seasoning and salt to taste. Next, I stirred in the coconut flour and baking soda.
I dumped in the spinach, ham, and apple cider vinegar and stirred everything to combine.
I heated up a tablespoon of ghee in a cast iron skillet over medium heat.
I scooped up some batter in a large disher (3 tablespoons size) and plopped it in the pan…
…flattened the pancake to ½” with the back of a spoon….
…fried it for around 2 minutes on one side before flipping the pancake over and cooking it for about a minute more.
When the pancakes were finished, I placed them on a wire rack to cool.
I ate these pancakes plain but they’d be wonderful topped with guacamole or salsa. Similar to mini egg frittatas, these pancakes can be eaten sans utensils and are totally adaptable to whatever you have in the kitchen. Start experimenting, everyone!