Joy the Baker's 'Gluten-Free Banana Breakfast' updates a savory Asian dish. While dumplings most often signify savory concoctions with pork, beef or shrimp additives, she has reclaimed the dish here with her unusual use of saccharine flavors.
Joy describes the dumplings as an excessively plump pancake in her post. Her gooey combination incorporates bananas, cinnamon and gluten-free flour ingredients, staples that one may expect of any crepe-themed treat. Her final use of a vanilla, bourbon, butter and maple-infused drizzle sweetened up the flapjacks to the umpteenth degree however, allowing Joy to turn the typical soy or salt-laden dumpling snack on its head.
This scrumptious concept can be applied to a variety of mealtime options, as seen in the popular merger of ice cream with kettle corn or chocolate with pork bits.