Inspired by the original recipe at empoweredsustenance.com, this creative plant-based breakfast is sure to satisfy those looking to up their veggie intake. Not just for health-nut enthusiasts, this gluten-free, bountiful breakfast hits the spot for those weekend morning cravings.
- 1 eggplant, peeled and sliced into ¾” slices
- 4 eggs
- ⅓ cup almond milk
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1 tablespoon coconut nectar (or preferred liquid sweetener)
- 1 scoop of vanilla protein powder
- Coconut oil
- 15 slices
Preheat griddle to low-medium heat (300 degrees). Sprinkle salt on cut eggplant and let sit in colander for 30 minutes. Meanwhile, in a blender, add eggs, milk, vanilla, cinnamon, protein powder, and coconut nectar. Pour into an 8×8 dish.
Rinse eggplant thoroughly and pat dry. Pierce with a fork and dip each slice into batter to coat both sides. Lightly coat griddle with coconut oil. Place slices on warm griddle and cook until each side is golden brown, approximately 7-10 minutes per side. Enjoy as-is or top with a drizzle of your favorite topping. Leftovers can be placed in an airtight container for up to one day.