Paleo Chinese Egg Foo Young

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Organic Coconut Flour

  Baker Josef's

  ¼ cup or 35g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Vinegar

  Cider

  ½ tsp or 3g

• Sliced ham

  Regular (approximately 11% fat)

  8 oz or 227g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut oil

  1 tbsp or 14g

Directions

1. In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth and lump free. Stir in the ham, spinach, scallions, cilantro, and baking soda, and season with pepper to taste.
2. In a large skillet or griddle, heat a tablespoon of coconut oil over medium heat until shimmering. Scoop a quarter-cup of batter onto the skillet, and flatten with the back of a spoon until it's about 1/2 inch in height. Let it cook undisturbed for 3 minutes, until golden brown. Using a spatula, carefully flip over the egg foo young, and fry for another 2 to 3 minutes until cooked through
3. Transfer the patty to a wire rack, and repeat step 2 to cook up the remaining pancakes. (If you have room on the skillet you can fry up more than one at a time, but don't overcrowd the patties)
4. Serve hot and enjoy!