A thick batter of bananas, almond milk and eggs makes naturally sweet, puffy French toast with lots less fat and carbohydrates than old-fashioned versions of the breakfast staple. Using sprouted-grain bread increases the protein content to 9 grams per serving. Introduce more nutrients and fiber by making a simple blueberry compote using just a touch of maple syrup to sweeten it.
Active time: 15 minutes Total time: 40 minutes
Banana Blueberry French Toast
2 medium bananas, divided
1 cup (237ml) unsweetened almond milk
2 large eggs
2 tablespoons flaxseeds, ground
1 teaspoon vanilla extract
1 teaspoon cinnamon, divided
1/2 teaspoon salt
1 1/2 cups (210g) blueberries, fresh or frozen and defrosted
2 tablespoons maple syrup
6 slices sprouted multigrain bread (try Ezekiel Sprouted Whole Wheat)
Put one of the bananas in a bowl and mash thoroughly with a fork. Add the almond milk, eggs, flaxseed, vanilla, 1/2 teaspoon of the cinnamon and salt, and whisk until smooth. Set aside.
In a small saucepan, combine the remaining 1/2 teaspoon cinnamon with the blueberries and maple syrup. Cook over medium heat, stirring frequently, until the blueberries have popped and the mixture is syrupy, 5 minutes. Keep warm over low heat.
Spray a large nonstick skillet and set over medium heat. Dip half of the bread slices in the banana mixture. Fry in the preheated pan until golden brown and cooked through (nick and peek to see if there’s any liquid egg remaining in the center), about 4 minutes per side. Transfer to a plate, cover, and set aside in a warm place. Repeat with the remaining bread and banana-egg mixture.
Slice the remaining banana. Serve each person 1 1/2 pieces French toast, 1/4 of the sliced banana and 3 tablespoons of syrup.
Serves: 4 | Serving Size: 1 1/2 slices French toast, 1/4 banana and 3 tablespoons blueberry syrup
Nutrition (per serving): Calories: 300; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 93mg; Sodium: 487mg; Carbohydrate: 53g; Dietary Fiber: 9g; Sugar: 19g; Protein: 11g