>> Thursday, May 6, 2010
I don't particularly like eggs. I only like them in breakfast sandwiches. It's one of my many diet quirks . . . and it's also the reason why, even though I'm not vegan, I don't bake with eggs. But this discussion has little to do with this morning's recipe. Scrambled banana breakfast sandwich.
It's fast. It's vegan. It's AMAZING. And you'll want to make it every single freakin' day. Also: I apologize for the poor quality photos. If you caught yesterday's breakfast cookie post, you know I'm always rushing around in the mornings. So, snapping spiffy photos isn't my strongest skill at this time of day.
What you'll need . . . (for TWO breakfast sandwiches)
- 1 large banana
- 1/4 cup unsweetened coconut
- 3 tablespoons soy milk (or almond milk)
- 1 tablespoon maple syrup
- Peanut butter (I used Skippy Natural)
- 2 wheat English muffins
Method . . .
- Toast the English muffins.
- Then in the bowl of an electric mixer (or you can certainly do this by hand), combing/mash together the banana, coconut, soy milk, and maple syrup. Combine until egg-y, if that makes sense. You want only a few lumps.
- Then in a small pan over medium heat, pour the banana mixture in and scramble until ever-so lightly browned. Divide into two equal portions.
- Spoon onto English muffins and spread the other side with peanut butter (to your liking). I found it helpful to lay out a piece of tin foil for mine -- because I quickly transported it to work with me.