As we already touched on, Christmas is a time when it is very easy to overindulge and pile on the pounds, so we are on a mission to have you start the day with a filling, healthy breakfast.
Start Christmas Day with the perfect Christmas breakfast of Plantain Courgette Pancake with Smoked Salmon and Beetroot Salsa and you will not be tempted to snack before your Christmas dinner.
Preparation time – 15 minutes
Cooking time – 12 minutes
Serves – 8 people
Ingredients:
- 2 Large Plantains, Very Ripe with Black Skin, Mashed
- 2 Large Eggs
- 60g The Groovy Food Company Organic Coconut Flour
- 1 Courgette, Grated
- 2 tbsp. The Groovy Company Organic Coconut Oil (for Frying)
- Sea Salt
- White Pepper
For the Topping:
- 2 Avocadoes, Sliced
- 250g Smoked Salmon
For the Salsa:
- 4 Cooked Beetroot, Roughly Chopped
- 3 tbsp. Crème Fraiche
- A Handful of Dill, Chopped
- Sea Salt
- Black Pepper
To Garnish:
- Dill
Method:
Peel and mash the plantain until smooth then add the eggs and combine together.
Add the coconut flour, sea salt, white pepper and mix together.
Grate the courgette and add it to the plantain mixture.
Roll the mixture into a ball then divide the mixture into 8 equal sized balls.
Set aside for 10 minutes.
To make the salsa, chop your beetroot add sea salt, black pepper, crème fraiche, chopped dill and mix together.
Slice the avocado and form into a rosette.
Heat your frying pan (22cm) on a high heat and add 2 tbsp. of coconut oil then lower to a medium heat.
Flatten the ball mixtures into a pattie about 1cm thick and place in the frying pan, you should be able to fit 4 pancakes into one frying pan.
Turn over the pancakes after 1 minute, the underside should be a golden brown colour, and cook for a further 1 minute before turn over again.
Cook for a further 2 minutes before turning over again, keeping the heat on medium.
To serve, place 2 pancakes on top of each other, top with the avocado rosette (or sliced avocado) and smoked salmon on the side with a spoonful of beetroot salsa.
Enjoy your Christmas breakfast!
