“Exquisite Gluten-Free Polynesian Brunch Feast: Aromatic Tropical Scrambled Eggs & Banana Pancakes”

Allergens

Eggs, Dairy (from butter or coconut milk)

Ingredients

• 6 large organic eggs
• 1/4 cup coconut milk
• 1 ripe banana
• 1/2 cup gluten
• free all
• purpose flour
• 1 tsp baking powder
• 1 tbsp organic cane sugar
• 1/2 tsp ground cinnamon
• 6 slices of nitrate
• free bacon
• 1 ripe avocado
• 4 large gluten
• free English muffins (for pancake toppers)
• Salt and pepper, to taste
• Coconut oil or butter for cooking
• Optional: Maple syrup and whipped cream for serving

Instructions

1. a. In a bowl, whisk together eggs, coconut milk, salt, and pepper. Stir in desired spices for a tropical twist (e.g., nutmeg, allspice, or cayenne pepper). b. In another bowl, mix together gluten free flour, baking powder, sugar, cinnamon, and mashed banana until smooth. Gradually add the egg mixture, stirring gently to combine. c. Heat a large non stick skillet over medium heat and cook bacon to desired crispiness, then set aside. d. In another skillet or pan, melt coconut oil or butter over low medium heat, pour in the egg mixture, and cook gently until soft and tender. e. Meanwhile, heat a separate non stick pan or griddle over medium heat and pour about 1/4 cup of the pancake batter for each pancake, cooking until bubbles form on surface, then flip and cook until golden brown. f. Split English muffins in half and toast them lightly. Place a hot pancake on top of each toasted half muffin. g. Arrange scrambled eggs, bacon, avocado slices, and pancake topped muffins on individual plates for an elegant presentation. Serve with maple syrup and whipped cream if desired.

Chef’s Insight

To enhance the tropical flavor, experiment with different spices and ingredients such as paprika or star anise in the scrambled eggs, and coconut flakes sprinkled on top of the pancakes.

Notes

For a fuller meal, add grilled pineapple or mango slices and fresh fruit juice.