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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Colorful Cauliflower Tacos on Sweet Potato Roti with Plantain Chips and Guac

Cauli tacos guac and plantain chips 2

It’s Taco Tuesday y’all! Being from Southern Arizona so close to Mexico, Mexican food will always hold a special place in my heart. BUT, my stomach begs to differ. True Mexican food can sometimes require an iron gut or you’ll be making a beeline for the bathroom. Thankfully, there are other ways to enjoy the idea of Taco Tuesday without all the beans and cheese (and trips to the bathroom).

With these wonderfully colorful cauliflower tacos, inspired by The Minimalist Baker’s Roasted Cauliflower Tacos , you’ll be sure to bring the fiesta to any Taco Tuesday (or let’s be honest, Taco any-day).

Tortillas for tacos are always a delicious option, but I happened to have a ton of sweet potatoes on hand and thought, “hmmm… sweet potato roti tacos for a healthy twist? Why not!” And that was the start of a beautiful friendship between these cauli/sweet potato roti tacos and my taste buds.

Not only are cauliflower and sweet potatoes a tasty treat, but they are jam-packed with nutrients! Just 1 cup of cauliflower has almost 100% of your daily recommended amount of vitamin C, which promotes skin, brain, and immune system health. It also contains glucosinolates, vitamins K and B6, folate, fiber, manganese, phosphorus, and omega 3 fatty acids which help to maintain normal bodily functions, provide energy, decrease inflammation, and aid in detoxification of the body!

Sweet, sweet, sweet potatoes. My all time favorite of the tuberous roots. Full of beta-carotene, vitamins A, B, and C, manganese, copper, biotin, potassium, fiber, and phosphorous, yeah, you could say they’re pretty good for you. They are energy promoting, anti-inflammatory, help you heal, and so much more! And they’re sweet. Literally SWEET potato. With a sweet tooth like mine how could I not love them?

Now you can’t have Taco Tuesday without chips ‘n’ guac, amiright? Of course! But instead of regular old tortilla chips, try making plantain chips! Holy sweet mother of delicious-ness and also super high in fiber, vitamins, and potassium. Wowza.

Now you’re armed with the tastiest tacos and a new spin on chips ‘n’ guac which is sure to please all your Taco Tuesday tasters (even if there’s only one taster)! Now go, eat your tacos. GO!

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Colorful Cauliflower Tacos on Sweet Potato Roti with Plantain Chips and Guac

  • Servings: 4
  • Difficulty: easy
  • Print

Cauliflower tacos inspired by Minimalist Baker’s Roasted Cauliflower Tacos.

Ingredients

    Roasted Cauliflower
  • 1 small head of cauliflower cut in pieces
  • 1 Tbsp coconut oil
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp sea salt
  • Taco Filling / Toppings
  • 1 sliced yellow pepper
  • 1 cup of sliced purple cabbage
  • ¼ cup diced red onion
  • Fresh chopped cilantro
  • Lime wedges
  • Sweet Potato Roti
  • 1 large sweet potato, boiled and skin removed
  • 1-2 cups whole wheat (or your favorite gluten free) flour
  • Plantain Chips
  • 1 large or two small plantains
  • 1 Tbsp coconut oil
  • 1 tsp sea salt
  • Guacamole
  • 3 ripe avocados
  • Juice of 1 lime
  • 2 garlic cloves, minced
  • ¼ cup chopped cilantro
  • ¼ cup diced red onion

Directions

  1. Preheat oven to 400 degrees F.
  2. Place all ingredients for the roasted cauliflower in a bowl and toss until all the cauliflower pieces are evenly coated. Place on a roasting pan and set aside for now.
  3. Cook your sweet potatoes (I generally boil mine until tender). Remove them and allow to cool.
  4. Remove the skin from the sweet potatoes and mash. Add about 1 cup of flour. Once the mixture becomes doughy, begin adding a bit more flour and working with your hands. Knead until you have a nice ball of dough.
  5. Roll your dough into a log and cut into about 10-12 equal portions (depending on how big you want your rotis to be. Take each individual piece of dough and roll out into round pieces about 2 mm thick.
  6. Heat a skillet over medium heat. Once the skillet is hot, place one roti in and cook for about 30 seconds, then flip. Keep flipping each 30 second interval until your roti starts to bubble. Once it begins to bubble, cook for about another 30 seconds and then remove. Repeat for each roti.
  7. Thinly slice your plantains and coat with coconut oil and sea salt. Place on a baking sheet and bake in the oven for about 20 minutes, flipping them over halfway through.
  8. Meanwhile, roast the cauliflower in the oven for about 20 minutes until they are tender and a little brown.
  9. Finally, make your guacamole by combining all guacamole ingredients and mixing with two forks (I like my guac nice and chunky).
  10. Serve the rotis with cauliflower and taco fillings on top and a little bit of guacamole.
  11. Vegan option: Replace egg with flax egg.

    Gluten-free option: replace whole wheat flour with gluten-free flour.