Today’s recipe is my hubby’s, I adore it and you will too! The apples and bananas caramelize on the hot skillet. The warmth from the cinnamon and nutmeg, coupled with the sweetness of the brown rice syrup and coconut sugar is a divine combination.
Think of it as essentially a healthy pie filling served over a warm tortilla – heaven! When you make the apple-banana breakfast tortillas, your home will smell like pie, and who doesn’t love that?
1 ½ Tbsp. vegan butter substitute (I used Earth Balance Organic Whipped Buttery Spread)
1 apple, peeled, cored & thinly sliced
1 banana, sliced
½ tsp. cinnamon
¼ tsp. nutmeg
1 rounded tsp. brown rice syrup
1 tsp. coconut sugar
2 tortillas, cooked according to package instructions
Melt vegan butter substitute in a large skillet over medium heat. Add apples, spread out evenly. Cook on 1 side for 5 minutes.
Meanwhile prepare tortillas according to package instructions. Usually we cook the tortillas in a skillet over medium-high heat
for 1-2 minutes per side.
Flip the apples over.
Add banana slices, cinnamon, nutmeg, brown rice syrup and coconut sugar. Stir for 1 minute.
Spoon the apple-banana filling over the warm tortillas and serve.
*Note – My husband loves to use flour tortillas for this recipe. They are soft and chewy, and roll up nicely around the filling. I often use gluten-free brown rice tortillas that cook up crisp. My favorite way to eat them is to break the tortilla in pieces and scoop up the filling. Yum!