Friday, March 15, 2013

nom nom paleo's Egg Foo Young-ish Pancakes

I am geekily excited about this post. I have a new favorite breakfast! I've been obsessed with making cauliflower breakfast pies and quiches lately, but they involve a bit of prep time and I'm not always in the mood.

Nom nom paleo's Egg Foo Youngish Pancakes are the perfect compromise... a way to elevate eggs from just a simply scramble or omelette, and make them portable in the process. While I made the recipe pretty close to Michelle's ingredients today (using frozen spinach and some small batch smoked bacon) I can't wait to try out a different mix of components.

I was so excited to eat these this morning that I didn't bother with either guacamole or salsa, but I can see how both would really compliment the egg pancakes. I did find you can taste the coconut flour here (it adds a subtle sweetness)... I liked it, but if you're not a fan I just think it's important to note.
Egg Foo Young-ish Pancakes
adapted from nom nom paleo

4 eggs
1 tsp. seasoning of choice (I used Penzey's Mural of Flavor with a little salt)
1/4 cup coconut flour
1/2 tsp. baking soda
1 cup thawed & drained frozen spinach, chopped
2/3 cup chopped cooked protein of choice
1/2 tsp. apple cider vinegar
fresh pepper
ghee or coconut oil (for cooking)

Whisk eggs with seasoning in a large bowl. Stir in coconut flour and baking soda, whisking again to remove any lumps.

Add in spinach, meat and vinegar. Stir and season with pepper.

Melt about 1 tbs. of ghee or coconut oil in a large cast iron skillet. Drop about 3 tbs. of batter into melted fat and press down, making a pancake. Cook for 2 minutes, then flip and cook for an additional minute.

I pressed down on the pancake with my spatula once I flipped it, to flatten it out even further.

 Repeat with remaining batter, and allow to cool on a wire rack.

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