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!
Hubby was experimenting in the kitchen and he came up with a recipe for super simple savory coconut flour and egg pancakes. I have to admit that I was pretty dubious when he started throwing everything together, but the pancakes ended up tender and tasty!
Here’s what he gathered to make two 8-inch pancakes:
- 3 eggs
- 2 tablespoons of coconut flour (amount varies by brand & how dense you want the pancake)
- Kosher salt
- 1 tablespoon of butter
Here’s how he made them:
He grabbed three pastured eggs out of the fridge…
…measured out the flour…
…and beat them together with a pinch of salt.
Then, he melted ½ tablespoon of butter over medium heat and poured in half the batter.
After about 2 minutes, he flipped it over…
…and cooked it for another minute or so to finish it off.
He repeated the same steps with the rest of the batter to make another flapjack.
The pancakes tasted pretty good plain, with a springy texture and just a hint of coconut…
…but he opted to top it with leftover slow cooker pork pot roast and sliced avocado.
Super-simple and tasty. Next time, I might add a little baking powder to lighten them up a bit more, but they were yummy without it.
In my attempts to raise little cave kids, I’ve been making a ton of savory grain-free muffins lately. This morning, Little-O requested cheesy egg muffins but “no meat or vegetables because I don’t like them.” Le sigh.
Since I knew egg muffins with no fillings would probably collapse upon themselves, I searched the interwebs for cheesy egg muffin recipes with some heft. I found a really tasty looking recipe on Cheeseslave for bacon, egg, & cheese muffins with coconut flour. Since my little bugger requested no meat, I modified the recipe a little by omitting the bacon(!), subbing in Greek yogurt for the bacon grease (I know it’s not EVEN the same), adding an extra egg, and decreasing the oven temperature a little. My version turned out pretty good and they LOOKED like muffins, too. So much so that Little-O actually ate one!
Here’s what I assembled to make 6 muffins:
- 4 large eggs
- 2 tablespoons of full fat Greek yogurt
- 3 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1/2 cup of shredded Cheddar cheese
- Kosher salt
- Freshly ground black pepper
Here’s how I made them:
I preheated the oven to 375 F.
I put the eggs, yogurt, and a dash of salt into a medium sized bowl and whisked it all until blended.
I added the coconut flour and baking powder and mixed the batter until it was smooth.
Lastly, I put in the cheese and some freshly ground pepper and stirred that together.
I divvied up the batter into paper cupcake liners that I’d painted with melted coconut oil. What a pain in the ass. I ordered some silicone baking cups on Amazon as soon as I finished so I never have to grease cupcake liners again!
I popped the tray in the oven for approximately 20 minutes, rotating the tray halfway though the cooking time. (The tops of the muffins should spring back when you poke them with your finger.)
I took the muffins out and let them cool on a cooking rack for about 10 minutes.
Pretty tasty. Big O complained that they were drier than the mini frittata muffins but I liked that these are more muffin-y. You can’t get the carb addict out of the girl…