Ingredients

The following ingredients have 2 Servings
  • 1 just ripe banana (~1/2 cup mashed)
  • 1 1/4 cups unsweetened almond milk
  • 1/2 Tbsp flaxseed meal
  • 1/4 tsp cinnamon
  • 4-5 slices hearty wheat bread (Sturdy rustic breads do best here. If using sandwich-style bread, soak it for less time)
  • 1/2 tsp vanilla extract ((optional))
  • 1 Tbsp almond meal ((optional // for texture))
  • Maple syrup
  • Peanut butter

Instruction

  • Mash banana in a large shallow bowl.
  • Add almond milk, flaxseed, cinnamon and stir. If your batter appears extremely gloppy, add more almond milk to thin it out. It should be pourable. (Vanilla is optional.)
  • Let batter rest for 5 minutes while you preheat your griddle or skillet to medium heat.
  • Once your surface is hot, coat generously with vegan butter or coconut oil (I used Earth Balance because I like the flavor).
  • Dip your slices of bread into the batter and let it rest for 5-10 seconds on each side, using your fingers to make sure it's fully submerged. Transfer immediately to griddle. An optional step is to sprinkle the freshly-dipped sides with a little almond meal for added texture.
  • Cook for 3-4 minutes on each side or until evenly golden brown. Flip carefully using a sturdy spatula as the banana mixture can be a bit sticky if you're not gentle. If your french toast appears to be browning too quickly or burning, turn down your griddle.
  • Serve immediately with desired toppings. I think peanut butter and maple syrup are all you need here.