Friday, March 15, 2013
nom nom paleo's Egg Foo Young-ish Pancakes
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
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
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.