Um…this stuff is amazing. Crispy, soft, sweet, caramely, peanut buttery…. why don’t I make french toast more?
Oh, because it’s sorta boring when there’s just toast and syrup. Right…
I used to be a total sweet breakfast girl. Loved pancakes and waffles, and anything I could drizzle syrup on. But having since lost a lot of (not all of) my sweet tooth, I’m more of a smoothie or granola girl, which, admittedly are both sweet. OK I still love sweets, just not cake-like sweets? Is that fair to say?
However… I brought home this amazing whole grainy type loaf of bread the other day and it reminded me of the perfect PB&J bread. Hearty enough not to tear while spreading, but soft enough to make you feel like a kid again. After a couple days of PB&Js, it started to get a little stale and I new I had to put the rest of this stuff to good use.
Enter: PB and banana french toast-veganized. Yes, you heard right. Egg-less, and yet still fluffy, crispy and delicious. Hot damn!
The peanut butter syrup is seriously heaven in my mouth. I want to eat it with a spoon, drizzle it on oatmeal, put in in my smoothie…you catch my drift? And the caramelized bananas take it to another level.
Anyways, next time you’re feeling like you need an indulgent breakfast, or just need a change-up from your typical french toast, try this out. It has lazy Sunday written alllll over it.
Let me know what you think in the comments below! Be sure to take a picture, post it on Instagram, tag me, and #insightfulbite! I’d love to see your creation!
| Vegan Peanut Butter Banana French Toast | Print |
- 2 tablespoon flaxseed
- ¼ cup water
- ¾ cup almond milk
- 1 teaspoon vanilla extract
- dash of cinnamon, optional
- 4 tsp. Coconut oil
- 4 slices whole grain or whole wheat bread, medium thickness
- 2 bananas
- 2 tablespoons peanut butter
- 3 tablespoons pure maple syrup
- Mix flaxseed and water in a shallow dish that's wide enough for dipping the bread into. Let it sit for 5 minutes until it becomes slightly gelatinous
- Add almond milk, vanilla and cinnamon, if using, to the flaxseed mix and whisk together.
- Heat coconut oil in a large frying pan or griddle over medium-hight heat.
- Dip each slice into the almond milk mixture and flip once. Let any excess drip off quickly and place directly onto the hot griddle.
- Cook for about 3-4 minutes per side
- Next, peel and slice your bananas in half, and then in half again lengthwise. Add to the griddle and flip when you flip your french toast.
- While the toast and bananas are cooking, mix the peanut butter and syrup together, either in a small saucepan or microwavable dish. Heat and stir well until completely combined.
- French toast and bananas are done when they have a deep caramel colour on each side.
- When finished, plate the french toast, top with the bananas and drizzle with peanut butter syrup! Enjoy!
