Weekend mornings are for sleeping in and special breakfast treats. On this particular weekend I enjoyed Ana’s indulgent Iced Carrot Latte and made a batch of these plantains for Britney. In the past I’ve made a lot of vegan pancake type items (thanks Chocolate Covered Katie!) but we’ve been trying for something lighter and this is what I came up with. There is a sweet and a savory version, Britney had the sweet ones for breakfast and I took the savory ones with me to throw into an avocado lettuce wrap at work!
very ripe plantains
coconut oil spray
nut milk of choice (I used coconut milk)
cumin or cinnamon
sea salt or stevia
Heat a pan over medium heat. Peel and slice the plantains into thick slices. Spray the slices with coconut oil and sprinkle with the desired seasonings. Place plantain slices into heated pan and pour a splash of nut milk over them, cooking until soft and crispy and then flipping. Remove when both sides are soft and crispy.
Yesterday the fabulous Sylvia Christeen shot our engagement photos and a gorgeous park just past the border in Canada. Here is a sneak peek of her lovely work: