|Breakfast pancake with cabbage salad and meat muffin|
Ingredients, serves 5:
1 banana, cut into pieces
400g butternut squash, in 1 cm cubes
Juice of 1 lemon
1 tsp cinnamon
1/2 nutmeg grated (or 1 tsp)
4 tbs coconut oil or ghee (or a combination)
250 ml coconut milk
1 tsp salt
60 ml coconut flour
1/2 tsp bicarb
1 tbs apple cider vinegar
Combine banana, butternut squash, lemon juice, cinnamon, nutmeg and oil/ghee in a large ovenproof dish, shove into oven at 190 degrees C for 15 minutes.
Meanwhile, whisk eggs, coconut milk, salt, flour and bicarb in a large bowl. Add the apple cider vinegar last. Pour the batter over the fruit and veg and put it back in the oven for another 30 minutes or until set. Serve in slices with protein of choice and maybe a salad.