Tropical Gluten-Free Paradise: A Scrumptious Polynesian Breakfast Feast

Discover a delectable gluten-free Polynesian breakfast feast featuring coconut pancakes, island-style bacon, and a tropical fruit platter. This scrumptious meal is perfect for those looking to experience a taste of the tropics while adhering to a gluten-free diet. Try this recipe today and let your taste buds travel straight to paradise!

Time: Prep: 15 minutes Cook: 20 minutes Total: 35 minutes

Servings: 4 servings

Difficulty: Intermediate

Cuisine: Polynesian, Gluten-Free

Allergens

Dairy (butter), Eggs

Ingredients

1. 2 cups gluten
free all
purpose flour 2. 1/2 cup coconut milk 3. 1 teaspoon baking powder 4. 1 teaspoon sugar 5. 1 egg 6. 2 tablespoons unsalted butter, melted 7. 8 slices thick
cut bacon 8. Assorted tropical fruits (pineapple, mango, papaya, kiwi) 9. Maple syrup, for serving 10. Toasted coconut flakes, for garnish

Instructions

In a large bowl, whisk together the gluten free flour, baking powder, and sugar. Add the egg, coconut milk, and melted butter stir until well combined. Set aside to rest for 10 minutes.
While the pancake batter is resting, cook the bacon in a skillet over medium heat until crispy. Remove from pan and set aside.
Preheat a non stick griddle or skillet over medium heat. Pour 1/4 cup portions of the pancake batter onto the hot surface, cooking until bubbles appear on the surface, then flip and cook until golden brown. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
Assemble your tropical fruit platter by cutting fruits into bite sized pieces and arranging them on a plate.
Serve the coconut pancakes, bacon, and tropical fruit platter with maple syrup and toasted coconut flakes on the side.

Chef’s Insight

The combination of fluffy coconut pancakes, savory island-style bacon, and a colorful tropical fruit platter creates an unforgettable sensory experience that truly embodies the spirit of Polynesian cuisine.

Notes

For an added touch, garnish the plate with edible flowers and serve with freshly brewed coffee or tropical fruit smoothies.

Substitutions

1. For dairy-free, substitute coconut oil for the unsalted butter and use a dairy-free milk of your choice. 2. For nut allergies, use regular bacon instead of any bacon containing almond or pecan.

Alternative Preparations

1. This recipe can be made vegan by substituting the egg with a flaxseed egg and using dairy-free milk and butter. 2. For a non-gluten-free option, use regular all-purpose flour instead of gluten-free flour.

Alternative Methods

1. Use an electric griddle or waffle iron for even cooking and to reduce the risk of burning the pancakes.

Best Storage Practice

1. Store any leftover bacon in an airtight container in the refrigerator for up to 7 days. 2. Keep cooked pancakes in an airtight container or wrapped in plastic wrap, then reheat them in the oven at 300°F until warm before serving.

Shelf Life

1. The coconut pancake batter can be stored in the refrigerator for up to 2 days before using. 2. Tropical fruits will last for about a week if stored in the refrigerator and used within that time.

Plating Tips

1. Serve the coconut pancakes stacked on an elegant plate, with bacon on the side. 2. Arrange the tropical fruit platter as a centerpiece, with the coconut pancakes and bacon surrounding it. 3. Drizzle maple syrup over the pancakes for a stunning presentation.

Nutrition Facts

Serving Size: 1 plate (coconut pancakes, bacon, and tropical fruit platter) Calories: 600 kcal Carbohydrates: 75 g Protein: 20 g Fat: 25 g Saturated Fat: 12 g Cholesterol: 120 mg Sodium: 800 mg Fiber: 4 g Sugar: 30 g