• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Egg Foo Young (Whole30, Keto)

Egg Foo Young (Whole30, Keto)

Jump to Recipe Print Recipe

My gluten-free Egg Foo Young recipe is a fantastic portable savory Whole30- and keto-friendly meal that can be eaten with your hands and made with leftover meat and veggies!

A stack of Paleo Egg Foo Young on a plate. There is a red banner that says "Egg Foo Young" and "Paleo, Whole30, Keto."

I knew that Melissa Joulwan’s awesome site featured a great recipe for Paleo Egg Foo Young, but to be perfectly honest, I didn’t really know what egg foo young was actually supposed to taste like. After all, I grew up with the understanding that no self-respecting Chinese person ever orders this dish at an authentic Chinese restaurant.

Henry, on the other hand, grew up in the kitchen of his parents’ Chinese restaurant in the 1970s, which served up all the Westernized dishes that many Americans know so well: pot stickers, chow mein, deep-fried wontons, sweet-and-sour pork. To him, egg foo young was just a childhood favorite.

A picture of the four Chinese owners of Fong's Chop Suey.

I didn’t encounter egg foo young until after I met Henry in college, and he took me to visit his family’s restaurant. But as soon as I took my first bite of these savory egg patties, I knew I had to have the recipe.

What is Egg Foo Young?

Egg Foo Young is a Chinese American dish that was created when resourceful restaurant cooks served up pancake shaped omelets filled with random meat and vegetable scraps, often topped with a savory brown gravy. It can be filled with bean sprouts, water chestnuts, scallions, roast pork, shrimp, or ham.  There really isn’t a standard recipe because it was a leftover makeover!

A side view of Egg Foo Young-ish (Spinach, Egg, Ham & Coconut Pancakes) on a plate.

(By the way, eagle-eyed readers will note that I edited this recipe to reflect the latest version from our first cookbook. The recipe I originally posted here back in 2011 was a bit different. If that’s the version you crave, just use 2 teaspoons of Penzeys Sunny Paris seasoning in place of the scallions and cilantro.)

A plate of Egg Foo Young (Spinach, Egg, Ham & Coconut Pancakes) tipped on the side.

What are some filling options?

Although this recipe uses diced ham and frozen spinach, you can add any cooked protein or veggies you have in the fridge or freezer! For example, some great protein options are leftover Paleo Char Siu, Kalua Pig, and diced cooked chicken. Any leafy green (fresh or frozen) works great in this recipe—just make sure you squeeze out any excess liquid if you are using thawed frozen greens.

Want to use leftover stir-fry as the filling? Chop it up into bite-sized pieces and use about 2 cups in place of the frozen spinach and ham.

Can you substitute the coconut flour?

For sure! You can make these paleo egg foo young pancakes coconut-free by using double the amount of cassava flour. Both versions taste great, but the coconut flour pancakes are lower carb than the ones made with cassava flour.

What sauce can you serve with them?

I like these pancakes plain, but they’re also wonderful topped with sriracha, guacamole, Spicy Pineapple Salsa, or Mango Avocado Salsa. If you want to smother them in a Whole30-friendly brown gravy, you can spoon on Umami Gravy. Also, All-Purpose Stir-Fry Sauce is a simple and delicious dipping sauce.

How do you store leftovers?

You can keep the leftover egg foo young pancakes in the fridge for up to four days or freeze them for up to four months. I reheat them by popping them in a toaster oven or an air fryer set at 375°F for 5 to 8 minutes or until heated through.

Time to make Paleo Egg Foo Young!

Makes 10 (4-inch diameter) patties

Ingredients:

  • 6 large eggs
  • ¼ cup coconut flour (or ½ cup cassava flour)
  • 1 teaspoon fish sauce (or kosher salt, to taste)
  • ½ teaspoon apple cider vinegar
  • 1 cup diced ham or cooked meat of choice
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 2 scallions, sliced
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon baking soda
  • Freshly ground black pepper
  • ghee or avocado oil for frying

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

In a large bowl, whisk together the eggs, coconut flour (or cassava flour), fish sauce, and apple cider vinegar until smooth.

A closeup of the low carb Egg Foo Young batter mixed with a whisk until smooth.

Mix in the ham, spinach, scallions, cilantro, and baking soda, and some freshly ground black pepper.

The paleo Egg Foo Young filling is combined with the egg batter.

Melt a tablespoon of ghee in a cast iron skillet over medium heat. Use a large disher (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time—don’t overcrowd them!

An Egg Foo Young (Spinach, Egg, Ham & Coconut Pancakes) is being fried on a cast iron skillet.

Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1 to 2 minutes more. The pancakes  are cooked through when the centers bounce back when you press down on them with your finger.

An Egg Foo Young savory Chinese pancake is finished frying on a cast iron skillet.

Repeat until you’re out of batter. As each pancake finishes cooking, transfer it to a wire rack to cool. Then, plate ’em up and serve!

A plate of paleo and keto egg foo young on a plate in front of a window.

I like these pancakes plain, but they’re also wonderful topped with Sriracha, Guacamole, Spicy Pineapple Salsa, or Mango Avocado Salsa.

A closeup of gluten-free and paleo Egg Foo Young with a squiggle of Whole30 sriracha on top.

Like my mini egg frittata muffins, these pancakes can be eaten sans utensils, and are totally adaptable to whatever fillings you have in the kitchen. Remember: there’s no such thing as an “authentic” egg foo young, so don’t be afraid to experiment!

A cute Asian boy is happily eating a paleo Egg Foo Young.

Want to turn it into a St. Paul Sandwich? Click here for the recipe I made for Al Roker!

Two hands are holding a St. Paul sandwich, two egg foo young patties in between two slices of paleo and gluten-free bread.

[Originally posted on May 17, 2016. Updated on March 29, 2020.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

A stack of paleo egg foo young against a black background
Print Recipe
4.88 from 24 votes

Egg Foo Young (Paleo, Whole30, Keto)

My paleo Egg Foo Young recipe is a fantastic portable savory meal can be eaten with your hands, and are totally adaptable to whatever fillings you have in the kitchen. It's perfect for gluten-free packed lunches!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Lunch, Snack
Cuisine: Chinese
Keyword: gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 10 patties
Calories: 124kcal
Author: Michelle Tam

Ingredients

  • 6 large eggs
  • ¼ cup coconut flour or ½ cup cassava flour
  • 1 teaspoon Red Boat fish sauce or kosher salt, to taste
  • ½ teaspoon apple cider vinegar
  • 1 cup diced ham or cooked meat of choice
  • 10 ounces frozen spinach thawed and squeezed dry
  • 2 scallions sliced
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon baking soda
  • Freshly ground black pepper
  • ghee or avocado oil
US Customary - Metric

Instructions 

  • In a large bowl, whisk together the eggs, coconut flour (or cassava flour), fish sauce, and apple cider vinegar until smooth.
  • Mix in the ham, spinach, scallions, cilantro, and baking soda, and some freshly ground black pepper.
  • Melt a tablespoon of ghee in a cast iron skillet over medium heat. Use a large disher (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time – don’t overcrowd them!
  • Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes  are cooked through when the centers bounce back when you press down on them with your finger.
  • Repeat until you’re out of batter. As each pancake finishes cooking, transfer it to a wire rack to cool. Then, plate ’em up and serve!

Notes

  • I like these pancakes plain, but they’re also wonderful topped with sriracha, guacamole, Spicy Pineapple Salsa, or Mango Avocado Salsa. If you want to smother them in a Whole30-friendly brown gravy, you can spoon on Umami Gravy. Also, All-Purpose Stir-Fry Sauce is a simple and delicious dipping sauce.
  • Want to use leftover stir-fry as the filling? Chop it up into bite-sized pieces and use about 2 cups in place of the frozen spinach and ham.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 124kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Fiber: 2g
102

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Into the FIRE says

    August 17, 2020 at 5:02 am

    Yum! I’m thinking about making this without the flours 🙂 Just a sort of egg “pancake”!

    Reply
  2. Bernadette Dworianyn says

    August 19, 2020 at 8:59 pm

    Can I make these with bean sprouts instead of spinach?

    Reply
    • Michelle Tam says

      August 19, 2020 at 9:48 pm

      Sure! You can sub any veggies you want!

      Reply
  3. Rudiger J says

    September 3, 2020 at 6:09 am

    I have been trying to get my youngest to eat spinach for a year now, I am going to try this recipe and see if he will finally start to eat it. I showed him the photos and he thought they were burger patties lol. Fingers cross. Thanks for recipie

    Reply
  4. Miriam says

    October 9, 2020 at 12:52 am

    5 stars
    I have your first book and I’ve made these before and they’re delishious. I would like to know if these freeze well if I was to make a big batch? And how would you reheat them?

    Thanks

    Reply
    • Michelle Tam says

      October 9, 2020 at 7:29 pm

      I freeze these all the time! I normally pop one in the toaster straight from the freezer and cook until heated through.

      Reply
  5. Janet Carmichael says

    October 26, 2020 at 10:51 am

    5 stars
    Yet again, I find Michele’s recipes so simple that as I make them, I think, “this is likely to be boring”. Yet again, I’m wrong. These are very tasty and I perfect way to get a dose of spinach in. I paired mine with some sliced red peppers and some frozen thai carrot soup and it was the perfect dinner. Having my leftovers for lunch!

    Reply
  6. Kiki Holiday says

    December 12, 2020 at 12:48 am

    5 stars
    These were delicious. I subbed gently cooked shrimp for the ham and forgot the baking soda, but they cooked perfectly anyway. I would make again.

    Reply
  7. Brandy says

    December 28, 2020 at 7:18 pm

    5 stars
    Just made these for the first time and they are so good! My twins loved them as well and requested that I make more for later.

    Reply
  8. Si-ya Ray says

    January 19, 2021 at 5:18 pm

    Can I use almond flour instead of coconut or cassava? My body feels off after either one.

    Reply
  9. Si-ya Ray says

    January 19, 2021 at 5:20 pm

    Can I use almond flour for these? Both cassava and coconut do weird things to my body.

    Reply
    • Michelle Tam says

      January 19, 2021 at 5:54 pm

      I haven’t tried it with almond flour!

      Reply
      • Cheryl says

        February 1, 2022 at 8:25 pm

        5 stars
        Last time I made them, I discovered I was out of coconut flour so I did make them with almond flour. They turned out fabulous.

        Reply
  10. Tabitha says

    February 27, 2021 at 3:13 pm

    4 stars
    A delicious and filling grab-n-go breakfast or lunch.

    Reply
  11. Chris Magee says

    March 1, 2021 at 8:51 pm

    This looks yummy! Your YouTube video is private, so it can’t be watched…

    Reply
  12. LORI says

    March 2, 2021 at 4:50 pm

    Is the serving size 1 patty? Can’t wait to try these!!!

    Reply
    • Michelle Tam says

      March 7, 2021 at 4:52 am

      The nutrition facts are per patty, but I normally eat 2-3 for a meal.

      Reply
  13. Debra says

    March 20, 2021 at 4:45 pm

    Good Morning,
    Thank you for such a wonderful. Recipe, since I’ve gone Keto I have yearned for my egg foo young!
    FYI, your video is marked private, is that a mistake or is there something I need to do to be able to watch it?

    Reply
    • Michelle Tam says

      March 23, 2021 at 10:34 pm

      The video isn’t available anymore. I’ll try to film a new one soon.

      Reply
  14. Mz says

    April 10, 2021 at 9:52 pm

    5 stars
    These are so delicious. My family loves these. They don’t last long in my house 😁

    Reply
  15. Claire says

    June 6, 2021 at 1:17 pm

    5 stars
    I just made these for breakfast!!!! I’ve been doing keto for a month and was super bored with my breakfasts. These are amazing!!! You create the best recipes 😊 Thank you!

    Reply
  16. Beth Nolan says

    September 27, 2021 at 12:15 pm

    5 stars
    I made these last week and ate for breakfast with guacamole! A great way to get veggies in for breakfast! So tasty!

    Reply
  17. Dianna says

    September 27, 2021 at 2:09 pm

    5 stars
    Delicious! I made it on our outdoor griddle so I could double the recipe and make a ton at a time. Easy and delicious!

    Reply
  18. Nancy Schwartz says

    November 11, 2021 at 7:46 pm

    This looks so good! I’m making it tonight. Although I went online and also looked at “conventional” egg foo young recipes out of curiosity. When I used to eat in Chinese recipes, Egg foo young wasn’t something I would have ordered. So I was interested in what the differences would be between a Paleo version and a conventional. I was surprised to see that there is no flour at all in the “conventional” version. So wondering what led to your decision to use flour? Does it just hold together better to eat on the go as finger food? Do you like taste/texture better? More filling than just being more than scrambled eggs with meat and veggies?

    Reply
    • Michelle Tam says

      November 13, 2021 at 8:09 pm

      I like it more pancake-like.

      Reply
  19. Ashley says

    February 10, 2022 at 10:38 pm

    Has anyone tried cooking these in an air fryer?

    Reply
  20. Ann Opinion says

    March 10, 2022 at 2:42 am

    5 stars
    Delicious! Served with a side of stir fried cabbage using the stir fry sauce
    ( using pineapple instead of orange juice)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A hand is holding up a paleo and vegan cheesecake stuffed strawberry topped with gluten-free cookie crumbs. Cheesecake Stuffed Strawberries (Paleo, Vegan)
  • Instant Pot kalua pig shredded in a bowl. Instant Pot Kalua Pork
  • Someone sprinkling minced Italian parsley on a bowl of paleo Orange Dijon Chicken, a Whole30 and low carb simple chicken dinner. Orange Dijon Chicken (Paleo, Whole30)
  • A collage of the cooking steps to make Whole Roasted Cauliflower. Whole Roasted Cauliflower (Whole30, Keto, Vegan)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2022