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By Shane Young | August 27, 2014 |
Makes about 12 (3-inch[7.5 cm]) pancakes
Here’s a terrific way to get some veggies into your morning in a delicious, easy way. I like to make the first half of these for my kids with no curry or red pepper, then add half of the curry and red pepper in for the grown-ups. This way, we all win! I got the idea for these from my Ecuadorian farm interns who call them tortillas. I added the curry and a hint of heat to make them my own. Follow this recipe with the full amount of spices if you’re cooking for adults.
1 tsp coconut oil
½ onion, diced finely
8 oz (228 g) spinach, diced small
1 cup (150 g) of ham, cubed into ½” (1.3 cm) pieces
1 tbsp (8 g) potato starch
½ cup (4 g) minced fresh cilantro
2 tsp curry powder
Pinch of red pepper flakes, about ⅛ tsp
½ tsp salt
½ tsp pepper
In a medium-sized skillet, warm the coconut oil. Add the onion and sauté for 5 minutes or until the onion is soft. Add the diced spinach and sauté for about 3 minutes, just until it wilts. Remove from heat and place the spinach mixture into a large bowl. In a hot pan, sauté the ham chunks until lightly browned, about 5 minutes. Remove from heat, add to the spinach mixture and set aside. Separate 4 of the eggs, adding the yolks to the spinach mixture and placing the whites in a separate bowl. Whisk the 3 whites until fluffy. Gently fold in the whites to the spinach mixture, also adding in the potato starch, cilantro, curry, red pepper flakes, salt and pepper. Be careful not to over mix and deflate the fluffy whites. Once the mixture is incorporated, you’re ready to start frying them up. Warm the skillet over medium heat and melt 1 teaspoon of coconut oil. Drop about ¼ cup (56 g) of the mixture for each pancake. When the edges look cooked and the bottom is light brown, flip and continue cooking on the other side until done.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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