Saturday, August 10, 2013

Paleo Bacon & Egg Pancakes

I adapted today's recipe from nom nom paleo's Egg Foo Young-ish Pancakes. I wanted to use up some goodies in my fridge and create something portable I could pack for our road trip to the Cape tomorrow.

Michelle's base recipe is perfect: the vinegar balances the natural sweetness of the coconut flour, and the egg pancakes hold their shape perfectly to grab and go.

I've never been a fan of ham, so instead used some cooked and crumbled bacon today. I also went with fresh spinach, simply because it's what I had on hand. It's definitely harder to chop it as finely as frozen chopped spinach, so go with the frozen if you want a more unified texture.

You could honestly do so much with this recipe. I have made it with kale and sun-dried tomatoes, both of which tasted delicious too. If you do dairy you could go crazy and throw a little raw cheese in too. Endless possibilities for a very versatile dish!
Paleo Bacon & Egg Pancakes 
adapted from nom nom paleo

4 eggs
1/2 tsp. garlic powder
2 tbs. chopped green onions or chives
salt, to taste
1/4 cup coconut flour
1/2 tsp. baking soda
1/3 cup chopped vegetables (I used baby spinach)
2/3 cup crumbled, cooked bacon
1/2 tsp. apple cider vinegar
ground black pepper
coconut or olive oil, for frying

Beat eggs with a whisk in a large bowl. Add garlic powder, green onions and salt. Stir to combine.

Add in coconut flour and baking soda. Add remaining ingredients and stir until well-blended.

Heat about 1 tbs. oil in a large skillet over medium heat. Put two lumps of "batter" into the skillet, pushing down to flatten with the back of a spoon.

Cook for about 2 minutes, then flip and cook for a minute or two more. Remove pancakes to a cooling rack and add more oil to the skillet, using the same method to make more pancakes. In the end I made 6 total.

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