Hello Breakfast! Here’s a new (healthy) take on french toast that’s loaded with so much flavor— you may even decide to skip the maple syrup!
If you’re mornings are busy, make a batch the night before or over the weekend. Store in the fridge and toast or reheat in the morning! Quick, easy, delicious breakfast in just a pinch!
Ingredients
1 cup unsweetened plant-based milk
¼ cup pitted dates
1 tsp vanilla
1.5 teaspoons- 1/2 Tablespoon cinnamon*
1 Tablespoon ground flax
6 slices of whole grain bread (e.g. Ezekiel sprouted bread)
Berries or bananas
*start with less cinnamon, add more if you’d like.
Instructions
- Put plant-based milk, pitted dates, vanilla, cinnamon, and ground flax seed in a blender. Mix until smooth and then pour into a flat bowl (or bowl large enough to fit a slice of bread).
- Warm a griddle to 300-325 degrees or use a skillet at medium heat. *You may need to lightly oil the skillet with coconut oil or avocado oil.
- Dip the bread slices into the date mixture- be sure to coat both sides. Place it on the skillet/ griddle. Brown one side and then flip to the other side until brown. Be sure to watch it so it doesn’t burn. Repeat until all slices are coated and cooked.
- Top the french toast with cashew cream, nut or seed butter, or a splash of pure maple syrup. Serve with fresh berries and/or banana slices.
Leave a Comment