4 large eggs
2 tbsp millet flour
2 tbsp sorghum flour
2 tbsp tapioca flour
1/2 large sweet onion
3/4 cup leeks, or onions (sliced thin)
1/4 cup sliced scallions
1 cup grated grass fed cheddar (or other cheese)
3 tbsp ghee
sea salt and black pepper to taste
(ingredients contain affiliate links to where we usually buy them, your purchase supports Eco-Babyz at no extra cost to you)
3. Cover with plastic wrap and let stand in fridge for 30 minutes.
4. In a skillet (I'm in love with the Porto Eco non-stick), melt ghee or coconut oil and pan fry about 3-4 tablespoons of the mixture for each cake. Cook until golden brown, about 5 minutes each side.
5. Serve topped with some plain yogurt or sour cream, from pastured cows of course ;)