Quick and Easy Egg Foo Young Patties

  • 6 large eggs

  • ¼ cup coconut flour (or ½ cup cassava flour)

  • 1 teaspoon fish sauce (or kosher salt, to taste)

  • ½ teaspoon apple cider vinegar

  • 1 cup diced ham or cooked meat of choice

  • 10 ounces frozen spinach, thawed and squeezed dry

  • 2 scallions, sliced

  • 1 tablespoon minced fresh cilantro

  • ½ teaspoon baking soda

  • Freshly ground black pepper

  • ghee or avocado oil for frying


  • In a large bowl, whisk together the eggs, coconut flour (or cassava flour), fish sauce, and apple cider vinegar until smooth.

  • Mix in the ham, spinach, scallions, cilantro, and baking soda, and some freshly ground black pepper.

  • Melt a tablespoon of ghee in a cast iron skillet over medium heat. Use a large disher (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