Egg Foo Young-ish

4 large eggs
1 teaspoon Sunny Paris seasoning or a tablespoon of minced fresh chives
kosher salt, to taste
¼ cup coconut 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

In a large bowl, whisk together the eggs with Sunny Paris seasoning and salt to taste.

Add the coconut flour and baking soda and mix well.

Next, dump in the spinach, ham, and vinegar and stir everything to combine.

Heat a tablespoon of ghee in a cast iron skillet over medium heat.

Scoop up some batter in a disher (3 tablespoons size) and plop it in the pan.

Flatten the pancake to ½” with the back of a spoon and fry it for 2 minutes on one side and then about another minute on the other.

When the pancakes are finished, place them on a wire rack to cool.

Eat them plain or top with guacamole or salsa.

Makes six 4-inch pancakes.


Serving Size: Makes 18 4 inch pancakes

Number of Servings: 20

Recipe submitted by SparkPeople user HIGH05.