Egg Foo Young-ish by Michelle Tam / Nom Nom Paleo
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Egg Foo Young-ish

My Egg Foo Young-ish 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 packed lunches!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Lunch
Cuisine: Chinese, Gluten-free, Paleo, Primal, Whole30
Servings: 10 patties
Author: Michelle Tam


  • 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 coconut oil for frying


  • In a large bowl, whisk together the eggs, coconut 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!
  • I like these pancakes plain, but they’re also wonderful topped with sriracha, guacamole, Spicy Pineapple Salsa, or Mango Avocado Salsa.


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