Mock Egg Foo Yung - Low Carb!

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READY IN: 30mins
SERVES: 6
YIELD: 12 patties
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth.
  • Mix in the ham, spinach, scallions, cilantro, mung bean sprouts, bamboo shoots, baking soda, and some freshly ground black pepper.
  • Melt a tablespoon of butter in a cast iron skillet over medium heat. Use a large scoop (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time – don’t overcrowd them!
  • Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.
  • Repeat until you’re out of batter. I like these pancakes plain, but they’re also great topped with sriracha.
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