Polynesian Breakfast Feast: Tropical Fruit Salad, Coconut Pancakes, and Avocado Smash on Toast
A flavorful polynesian breakfast perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Dairy (optional, for coconut pancakes)
Ingredients
- Tropical Fruit Salad:
- Pineapple
- Mango
- Papaya
- Kiwi
- Orange
- Lime
- Coconut Pancakes:
- All
- purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Unsweetened coconut milk
- Vegetable oil
- Avocado Smash on Toast:
- Avocados
- Sourdough bread
- Lemon
- Red onion
- Cherry tomatoes
- Salt
- Black pepper
Instructions
- Prepare the tropical fruit salad by dicing all the fruits into small, bite sized pieces and mixing them together in a large bowl. Squeeze fresh lime juice over the fruit to prevent browning and keep it fresh.
- In a separate bowl, combine the dry ingredients for the coconut pancakes: flour, sugar, baking powder, and salt.
- In another bowl, whisk together the wet ingredients for the pancakes: eggs, coconut milk, and vegetable oil.
- Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes to allow the baking powder to activate.
- Heat a non stick griddle or frying pan over medium heat. Add a small amount of butter or oil and pour 1/4 cup portions of batter onto the griddle. Cook the pancakes until bubbles form on the surface and the edges are set, then flip and cook until golden brown on both sides.
- To prepare the avocado smash, slice the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash with a fork, adding lemon juice to prevent browning. Season with salt and pepper.
- Toast the sourdough bread slices until golden brown. Top each slice with mashed avocado, thinly sliced red onion, cherry tomatoes, and a pinch of salt and pepper.
- Assemble the meal by placing a portion of tropical fruit salad on one side of the plate, a stack of coconut pancakes in the middle, and the avocado smash on toast on the other side. Garnish with fresh mint leaves for an extra touch of Polynesian flair.
Chef’s Insight
To enhance the aroma of the coconut pancakes, add a pinch of ground cinnamon or nutmeg to the batter.
Notes
Feel free to add a drizzle of maple syrup or honey to the coconut pancakes and avocado toast for added sweetness.