For fast uniformly shredded vegetables, dust off the shredding attachment of your food processor. I fry these in coconut oil but if you don’t love the flavor, use canola instead. Be sure to use the freshest possible eggs for poaching, as it will give them a nicer shape. If poaching eggs intimidates you, fry them sunny side up.
- 2 small sweet potatoes (about ¾ pound), shredded
- ¼ head white cabbage (about ¼ pound), shredded
- ¾ cup kimchi, drained well and chopped
- 2 scallions, white and green parts, thinly sliced on a diagonal
- 1 large garlic clove, minced
- 1-inch piece of fresh ginger, peeled and minced
- ½ cup all-purpose flour
- 1 tablespoon soy sauce, plus more to serve if desired
- 1 teaspoon baking powder
- 1 teaspoon toasted sesame oil
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 6 eggs, 2 beaten and 4 for poaching
- About 3 tablespoons unrefined coconut oil
- 1 teaspoon white vinegar
- Using your hands, squeeze out as much liquid as possible from the sweet potatoes. Transfer potatoes to a large bowl; discard liquid.
- Add the cabbage, kimchi, scallions, garlic, ginger, flour, soy sauce, sesame oil, paprika, salt, pepper, and 2 beaten eggs, and stir well to combine.
- Bring a medium pot filled halfway with water to a boil and leave it lightly simmering on the back burner until you’re ready to poach the eggs.
- In a large nonstick skillet, heat about a tablespoon of coconut oil over medium-low heat. Using a ½ cup measure, dollop the pancake batter onto the skillet and press down to thin it out (cooking 2-3 pancakes at a time). Cook until nicely browned and crisp on the bottom, 3-4 minutes, then flip and cook the other side for another 3-4 minutes. Be sure to add more oil to the skillet if needed, as sweet potatoes tend to stick. Transfer the pancakes to a plate and continue with the remaining batter.
- Meanwhile, to poach the eggs, turn the flame under the boiled water to a very gentle simmer – you should only be seeing tiny bubbles – and add the vinegar. Break 1 egg into a cup. Using a slotted spoon, stir the water to create a vortex, and gently pour the egg into the vortex. Cook until the white is set and opaque, 3-4 minutes. Using the slotted spoon, lift the egg out of the water and transfer to a plate. Repeat with the remaining eggs.
- Serve the pancakes topped with eggs, alongside extra soy sauce if desired.
- Serving Size: 2 pancakes
- Calories: 295
- Fiber: 4.9 g
- Protein: 11.9 g