“Exotic Polynesian Gluten-Free Breakfast Fiesta: A Sensory Feast”

Allergens

Dairy (cheese)

Ingredients

• 1 cup gluten
• free taro pancakes mix
• 1/2 cup coconut milk
• 1 large ripe plantain, sliced
• 4 large eggs
• 1/2 cup diced ham
• 1/2 cup shredded cheddar cheese
• 1/2 cup pineapple chunks
• 1 avocado, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the gluten free taro pancake mix with coconut milk until smooth. Set aside.
2. In a non stick pan, heat olive oil over medium heat. Add sliced plantains and cook until golden brown, about 3 minutes per side. Season with salt and pepper. Remove from pan and set aside.
3. In the same pan, scramble eggs with diced ham until cooked through but still soft. Season with salt and pepper to taste.
4. Heat a flat griddle over medium heat. Pour about 1/4 cup of taro pancake batter for each pancake, cooking until golden brown and puffy, about 2 3 minutes per side. Repeat until all batter is used.
5. Assemble the dish by placing a taro pancake on a plate, topping with scrambled eggs and ham, then adding sliced avocado, pineapple chunks, and finally fried plantains. Garnish with shredded cheddar cheese.
6. Serve immediately and enjoy your exotic Polynesian gluten free breakfast fiesta!

Chef’s Insight

This recipe can be easily customized to accommodate different dietary preferences, such as adding more vegetables or using gluten-free bread instead of taro pancakes.

Notes

Fresh pineapple and avocado add a burst of flavor and color to this dish.