Plantain Pancakes with Fried Eggs and Fresh Fruit

Sunday morning: my favorite time of week because I don’t have anything to do except make whatever I’ve been craving for breakfast all week but haven’t had the time to make. This week, I was feelin plantain pancakes, which are basically the easiest pancakes you’ll ever make because all you do is mash up ripe plantains and then cook em like pancakes! Easy peasy.

Plantains look like bananas but are actually more similar to a potato in taste I would say so they’re a super good savory option to pair with eggs, like I did today, and some fresh fruit. Not much is better than this you guys. Happy Sunday!!!

 

Plantain Pancakes with Fried Eggs and Fresh Fruit

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 ripe plantains
  • 1 + ¼ Tbsp virgin coconut oil
  • 6 organic free-range eggs
  • salt and pepper to taste
  • lots of your favorite fresh fruit
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Directions

  1. Heat a non-stick skillet over med-low heat and add 1 Tbsp coconut oil.
  2. Add your plantains to a bowl or blender and mash them until you have a smooth-ish consistency.
  3. Once the pan is hot, add dollops of your plantain “batter” in about ¼ cup amounts (if you go too big, the pancakes become impossible to flip). Cook for about 2 minutes per side. You can tell they’re ready to flip when a nice crust has begun to form on the side that’s been cooking which allows you to flip it easier.
  4. They will still be very mushy once they are cooked so just be careful when removing them from the skillet.
  5. Meanwhile, heat a separate non-stick skillet or pan or whatever you use to cook your eggs over med-low heat. Once hot, crack your eggs into the pan/skillet/griddle and allow to cook until the egg whites are firm surrounding the yolk. You may have to do your eggs in separate batches if your pan isn’t large enough to cook all at once.
  6. Plate your plantain pancakes with your eggs, season with salt and pepper, and some fresh fruit on the side and enjoy!
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Gluten Free Maple Walnut Banana Pancakes

I’m slowly realizing that with the amount of breakfast recipes I post I probbbbably should’ve just been a breakfast blog instead of all meals, but whatever, who doesn’t love breakfast? Especially pancakes.

I could probs eat different versions of pancakes for every meal the rest of my life. Seriously. They’re so freaking versatile. Between the flavor of the pancakes themselves to the limitless toppings options, the pancakes are endless! The limit dos not exist (Mean Girls reference for all my chick flick fans out there). I aspire to try as many new pancake combinations as possible in my time on this planet.

So, what’s so great about these pancakes? WELL. Let me tell ya. They areeeeeeeeee:

  • gluten free (duh)
  • dairy free
  • refined sugar free
  • you don’t even have to mix anything, just dump everything in a blender
  • 5 ingredients
  • made of real, whole foods
  • TASTY AS HELL
  • also healthy as hell, you’re welcome

K so now that I’ve convinced you to try these magical pancakes, please go ahead and do so right now. And have a spectacular Wednesday!!!


Gluten Free Maple Walnut Banana Pancakes

  • Servings: 4 pancakes
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • ¾ cup gluten free rolled oats
  • 2 large organic free-range eggs
  • 1 tsp baking soda
  • ½ tsp maple extract
  • chopped banana, blueberries, walnuts, and/or maple syrup to top!

Directions

  1. Add 1 banana, rolled oats, eggs, baking soda, and maple extract to a blender and blend until smooth.
  2. Heat a skillet or non-stick pan over medium heat and pour approximately 1/3-½ cup sized amounts of the batter onto the skillet and let cook until the tops of the pancakes are pretty bubbly (about 2 minutes).
  3. Flip the pancakes and cook until the pancakes firm up a bit, about another 1-2 minutes.
  4. Remove from the griddle/pan and top with fresh banana, blueberries, walnuts, and/or maple syrup. Enjoy!


The Bread-less Breakfast BLT

Ok so I absolutely DIE for a good BLT, but as I get older I find that the more bread I eat, the less my joints work. Sounds weird, but I’m telling you every time I eat bread I ache in my knees and all the places where I’ve broken bones.

So naturally, like I do with most things that don’t make me feel great, I decided to do something about it and create a BREAD-LESS breakfast BLT that’s just as amazing and delicious and easy but doesn’t make me feel like a 100 year old woman.

And the best part about this is it’s so freakin easy to make! You don’t even need to eat it as a sandwich. Chop up those tomatoes and eat it as a breakfast bowl! The deliciousness is endless. So next time you’re craving a BLT and have 10 minutes to spare, make this bad boy. You’ll thank me later.

The Bread-less Breakfast BLT

  • Servings: 2 BLTs
  • Difficulty: easy
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Ingredients

  • 1 beefsteak tomato, sliced into about 1/2 inch slices
  • 2 large organic free-range eggs
  • 2 slices bacon, cut into smaller pieces
  • 1/2 avocado, sliced
  • salt and pepper to taste

Directions

  1. Heat a pan over medium heat. Once hot, add your bacon and cook, flipping occasionally, until crispy.
  2. Remove the bacon pieces to a paper towel and add the eggs to the same pan with bacon grease. Scramble the eggs and stir occasionally until the eggs are cooked.
  3. Layer your eggs, bacon, and avocado onto your tomato “buns,” season with salt and pepper, and enjoy!


5-Minute Egg White Scramble in a Mug

egg white mug scramble

Okay I’m gonna keep this post short and sweet because that’s exactly what this recipe is.

Do you ever have those mornings where you’re like “hmmmm, I really want a delicious, extravagant breakfast but I snoozed my alarm 500 times so now I’m running out the door with one shoe on and a banana in hand”?

Yeah, me too. That’s the beauty of this mug scramble!!! Literally all you need to do is put everything you want in a mug and throw it in the microwave. No fuss. No nothing. You can even pack everything and make this for breakfast (or lunch) at work! I have a bit of a reputation at work for being quite the mug scrambler myself.

K. Easy enough? Put those rushed breakfast-less mornings aside and get your fix with this instead. K go!!!

 


5-Minute Egg White Scramble in a Mug

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 182 g egg whites
  • 15 g chopped sun-dried tomatoes
  • 20 g diced mushrooms (I like Cremini)
  • 11 g chopped spinach
  • 1/2 g salt
  • 1/2 g pepper
  • 8 g avocado
  • 1 g green onion, chopped

Directions

  1. Add everything except the avocado and green onion to a mug and give it a good stir.
  2. Microwave for about a minute and stir.
  3. Microwave for another 30 seconds – 1 min (depending on your microwave strength) until the eggs are just set.
  4. Remove from the microwave and top with avocado and green onion. Enjoy!


Spicy Breakfast Scramble with Garlic Potatoes

Spicy breakfast scramble with garlic potatoes

Whenever I want to make a tasty big breakfast but don’t want to put in much effort, I always fall back on to a scramble. Seriously, all you have to do is chop up some veg and throw everything in a pan and boom bam you’ve got an explosion of flavor with basically no effort whatsoever!

I’ve been feeling pretty spicy lately (probably due to the lack of heat I’m feeling outside) so I decided to kick this scramble up with some jalapenos! Jalapenos, besides being spicy and delicious, contain an alkaloid called capsaicin which is responsible for its numerous health benefits.

Saayy whaaaaat?! Jalapenos are good for me????

YUP.

Those bad boys have many of the same nutrient properties of many other vegetables in that they’re high in vitamins, minerals, and fiber while also being super low cal. They also have been shown to boost your metabolism which is crucial for burning fat and reducing appetite. Jalapenos have also (surprisingly) shown to help alleviate stomach ulcers by reducing the amount of inflammation in your stomach.

AND fun fact: jalapenos can be used as temporary pain relief! if you physically rub a jalapeno where you’re experiencing pain, the capsaicin will actually work to temporarily block pain receptors from that spot. Crazy, right?

But anyways, this scramble is v good and I know y’all will love it, so get your spicy pants on and break out the frying pan because it’s scramble time.

 

Spicy Breakfast Scramble with Garlic Potatoes

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 cup russet potatoes, cut into small chunks
  • ½ + ½ Tbsp organic virgin coconut oil
  • 4 large organic free-range eggs
  • 2 Tbsp diced jalapeno pepper, seeds removed
  • 1 + 1 cloves garlic, minced
  • ¼ cup shallots, diced
  • ¼ cup diced cremini mushrooms
  • ½ cup kale, chopped
  • ½ avocado, sliced
  • 1 tsp Trader Joe’s Everything but The Bagel Seasoning
  • 1 green onion, chopped
  • salt and pepper to taste
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Directions

  1. Fill a large pot about 1/3 full of water and bring to a boil.
  2. Add your potato chunks and boil until just about fork tender, about 8-10 minutes, then drain them.
  3. Heat a skillet (or pan) over medium heat and place ½ Tbsp coconut oil in it.
  4. Once the coconut oil is hot, add 1 clove minced garlic and sauté while stirring for about 30 seconds.
  5. Add in your potatoes and season with salt and pepper. Sauté while stirring occasionally until your potatoes develop a crispier outside layer and are starting to brown.
  6. Meanwhile, heat another skillet (or pan) over medium heat and add the other ½ Tbsp coconut oil.
  7. Once hot, add the jalapeno, shallot, and other clove of minced garlic. Sauté until tender (about 3 minutes).
  8. Add in the mushrooms and kale and sauté while stirring for about 2 minutes, or until the kale is wilted and the mushrooms have softened.
  9. Crack your eggs in and scramble them up. Cook while stirring until the eggs are fully cooked.
  10. Add half of the eggs and half of the potatoes to each plate and top with the avocado, green onions, and seasonings. Enjoy!
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