Baked Eggs and Tropical Pancakes
Posted on August 13, 2014 by Laura Miele
Well I’m currently on a get fit for uni and next summer diet! But my great recipe is a breakfast meal, but i love it for dinner! Low fat, low gluten and tasty. My meal includes baked eggs, and tropical gluten free pancakes with a garnish of salad.
What’s in it?
- 2 Eggs
- 1 Egg
- Dried Coconut
- Vanilla Essence
*Alternative Savoury Pancake
- Sun Dried Tomatoes
- Red Pesto
How’s it made?
Firstly the eggs:
- Separate the egg whites from the yolk
- Beat the egg white fast and continuously for around 10 minutes until the mixture has gone hard and stiff with ‘peaks’ forming at the top.
- Fold in the array of fillings, grilled bacon, low fat cheddar, spring onion and mushrooms, but of course you could add other cheese such as mozzarella and sun-dried tomato chunks to create a ‘pizza style egg’.
- Pour the mixture onto a baking tray and bake for 2 minutes in the oven on a high heat.
- Remove from oven and pour in the yolk into the dipped section and bake again for 2/3 minutes.
- And there you have it 3D fry free egg’s – where the egg whites actually taste better than the yolk!
Next onto the tropical pancakes:
- Place a table spoon of flour (I use gluten-free) in a mixing bowl with a pinch of salt.
- Create a well in the flour and add the egg and approximately 200ml of milk (I use lactose free for extra health benefits).
- Whisk the mixture together until you have a smooth mix.
- Then you can add the coconut, mashed up banana, apple chunks, nutmeg, cinnamon and vanilla essence, these can be added in any measures to personal preference.
- Now heat an oiled frying pan over a moderate heat and add half the mixture.
- Leave to cook for 30 seconds, pouring any of the excess batter back into the mixing bowl, then turn and leave again to cook for a further 30 seconds.
- Repeat the process until all the batter is used.
This recipe can also swap its ‘tropical’ flavour for a savoury pancake by making the traditional simple pancake and adding sun dried tomatoes in the mixture or red pesto to create a red pancake, and top with cheese and herbs.
I added an avocado and tomato salad on the side, but it’s up to anyone who tries it!