Bánh Khoai Mì

Bánh Khoai Mì is a delightful Vietnamese breakfast dish made from cassava, providing a unique texture and flavor. This paleo-friendly recipe is naturally gluten-free and evokes the essence of traditional Vietnamese cuisine.

Ingredients

• Cassava (grated) - 250 grams
• Coconut milk - 100 ml
• Honey - 2 tablespoons
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Eggs - 2 large
• Coconut oil (for frying) - 2 tablespoons

Steps

1. Peel and grate the cassava finely, then squeeze out excess moisture using a clean kitchen towel.
2. In a mixing bowl, combine the grated cassava, coconut milk, honey, salt, vanilla extract, and eggs. Mix well until all ingredients are fully incorporated.
3. Heat coconut oil in a skillet over medium heat.
4. Pour half of the mixture into the skillet, spreading it evenly to form a pancake-like shape.
5. Cook for about 5-7 minutes until the bottom is golden brown, then carefully flip and cook for another 5-7 minutes on the other side.
6. Repeat with the remaining mixture, adding more coconut oil if necessary.
7. Serve warm, optionally drizzled with more honey or a sprinkle of shredded coconut.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 200 mg
• Total Fat: 15 g
• Saturated Fat: 13 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in carbohydrates for energy to start the day.
• Contains healthy fats from coconut milk, beneficial for heart health.

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