On Sundays I like a leisurely breakfast and lots of black coffee. The best plan of action is to keep the “Dirt Smoothie” routine and add a tasty brunch option that is still on plan.
- organic sweet potato, sliced length-wise about 1/8 inch
- olive oil
Preheat oven to 375. Toss sweet potato slices in olive oil and arrange on baking sheet. Bake for 30 minutes, flipping half way through. Top with your favorite toast toppings – avocado and Tapatio; scrambled eggs; nut butter, cucumbers and smoked salmon, etc.
Note: These are really high in carbohydrates and should be a rare treat! But, they are as satisfying as real pancakes. I originally got the recipe from Paleo Magazine, but there are numerous online. Here is one from Paleo Mom. You can read more about plantains as alternative starches here.
- 1 ripe plantain (let it ripen until the outside is completely black. This is when it is the sweetest and softest.)
- 1 egg or egg substitute (Whole Foods carries garbanzo bean-based egg substitutes for those of us with allergies)
- Cinnamon to taste
- Ghee (or coconut oil)
Blend the plantain and egg in a food processor until it makes a batter. Heat a frying pan with ghee and spoon batter into the pan. Flip just like you would regular pancake batter!