Paleo Nigerian Breakfast Scramble with Suya Spice Infused Plantains and Coconut Flour Pancakes

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1/2 cup coconut flour 1/2 cup unsweetened almond milk 1 ripe banana 1 tsp Suya spice (blend of ground peanuts, dried chili pepper, and other spices) 1 tbsp ghee or coconut oil Salt and black pepper to taste Fresh parsley for garnishing

Instructions

1. In a bowl, whisk together eggs, almond milk, salt, and black pepper. Set aside.
2. Peel the banana and mash it in another bowl. Add coconut flour and mix until well combined.
3. Heat a non stick pan over medium heat. Pour half of the egg mixture onto the pan and cook until set. Flip and cook on the other side for 1 2 minutes. Remove from the pan and keep warm. Repeat with the remaining egg mixture.
4. In another pan, add ghee or coconut oil and heat over medium heat. Slice the plantain into rounds and add to the pan. Cook until slightly softened, then sprinkle Suya spice evenly over the plantains and toss to coat. Continue cooking until plantains are golden brown and tender.
5. Serve scrambled eggs with Suya spiced plantains and coconut flour pancakes on a plate, garnishing with fresh parsley for added flavor and visual appeal.

Chef’s Insight

To achieve a fluffy pancake texture, avoid overmixing the coconut flour batter and let it rest for a few minutes before cooking.

Notes

Adjust the heat to your preference when cooking the plantains for a perfect texture.