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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 or almond 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
  1. In a large bowl, whisk the eggs with Sunny Paris seasoning and salt to taste. Next, stir in the coconut flour and baking soda.
  2. Dump in the spinach, meat, and apple cider vinegar and stir everything to combine.
  3. Heat up a tablespoon of ghee in a cast iron skillet over medium heat. Scoop up some batter in a large disher (3 tablespoons size) and plop it in the pan.
  4. Flatten the pancake to ½” with the back of a spoon, fry for about two minutes, flip, and finish cooking.
  5. Cool on a wire rack. Eat plain or top with guacamole or other yummy topping.

tags: low-carb, can be vegetarian, pareve

source: http://nomnompaleo.com/post/5568966009/egg-foo-young-ish-spinach-egg-ham-coconut

recipes/breakfast_items/egg_foo_young-ish.txt · Last modified: 2017/12/19 19:42 by admin