Banana Cream Frittata
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from Mr. Breakfast
TNT
List of Ingredients
2 large bananas - thinly sliced
3 large eggs
2/3 cup all-purpose gf flour blend
1/3 cup coconut cream
3 Tablespoons sugar
2 Tablespoons vegetable or canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon salt
whipped coconut cream - for topping - see Donna's recipe in the archives for stabilized whipped coconut cream filed under dairy substitutes
Recipe
(4 servings)
In a large bowl, sift together the flour, sugar and salt.
In a seperate medium bowl, lightly beat the eggs.
Add cream and vanilla and mix well.
Add wet ingredients to dry ingredients and mix well.
Fold in banana pieces.
In a large (about 10-inch) skillet over medium heat, heat the oil.
Dollop batter evenly in pan to form 1 large pancake.
Cook three to five minutes until bottom is golden brown.
Carefully flip - I tilt the pan and turn the fritatta onto a plate to flip as the frittata can break apart easily.
Cover and cook a few more minutes until other side is golden brown.
To serve, cut into even wedges and top with whipped coconut cream.
It's also great with jam, syrup or a dusting of powdered sugar in place of the whipped cream.
Mr. Breakfast says: In this case, the frittata is more of a fancy pancake. I like to serve it with a few additional banana slices on the side for the full banana experience.
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