After a day of flaming stoves, blazing grills, and non-stop order tickets, it’s nice to have a calm morning at breakfast. Sometimes what’s needed is a healthy meal in peace to recover from the day(s) prior. I work in a fast-paced hot kitchen, with people, and I’m telling you if I didn’t take the time I need in the morning to regroup and refresh for a new day, that would be no bueno, for me and the world around me. How are we supposed to live in our purpose if we’re beat physically and mentally? Well I’m fired up to give you a new recipe to keep us looking forward to breakfast. After all, we should totally enjoy that important time before heading out the door into the world. I think you’re gonna like this one. Bon Appetit!
Ingredients
-Savory Crepe Pancakes-
½ cup Almond Flour
½ cup Instant Oats
1 cup Water
½ Tsp. Sea Salt
1 Tbsp. Coconut Oil per crepe pancake
-Topping-
1 Egg
1 Avocado
½ Tsp. Parsley, dried
3-5 Grape Tomatoes
Salt and Pepper, to taste
Instructions
Add almond flour, oats, water and salt to a blender and blend until pancake-like consistency
Add coconut oil to pan on medium high heat
Pour 1/3 cup of mixture into pan as you would a regular pancake
Move pan around to spread/thin out the mixture for a flat crepe pancake
Once one side is cooked and lightly browned, flip the crepe pancake to other side to cook
When complete, remove crepe pancake and repeat
Boil egg in a pot of water for 12 minutes, then remove pot from stove
Run cold water over egg while cracking and removing shell
Slice egg in any direction you choose and set aside
Remove avocado from its peel and seed, then place in bowl
Mash avocado with a fork
Add salt, pepper, and parsley
Slice grape tomatoes
Assemble and plate breakfast by placing one crepe pancake on a plate first, followed by avocado mash, then eggs, topped with tomatoes and a garnish sprinkle of dried parsley
Enjoy Breakfast!
