This Egg-Free Coconut Banana French Toast is 100% plant-based and made with simple, whole, read ingredients. If you’re celebrating over the holidays, this is the perfect brunch recipe to impress the socks off your guests, bring joy to their taste buds, and nourish their belly joyously!
Total Time
30min
0.0
0 Ratings
Author: Joyous Health
Servings:
2
Ingredients
•
3
Ripe
Bananas
•
4
Tbsp
Unsweetened Shredded Coconut
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Ground Nutmeg
•
4
Tbsp
Rice Milk
or Almond Milk
•
6
slices
Whole Wheat Sprouted Bread
•
2
Tbsp
Coconut Oil
Topping
•
to taste
Yogurt
or Coconut Kefir
•
1
cup
Frozen Blueberries
•
to taste
Maple Syrup
Cooking Instructions
1.
In a medium-sized bowl mash Bananas (3) and mix in Unsweetened Shredded Coconut (4 Tbsp), Simply Organic Cinnamon, Ground (1/2 tsp), and Ground Nutmeg (1/4 tsp).
2.
Next stir in Rice Milk (4 Tbsp). You want the texture to be a paste that you can easily spread with a fork but won’t fall off the slice of bread if you turn it over. Add more shredded coconut if needed to achieve desired consistency.
3.
Heat a pan to medium heat and melt Coconut Oil (2 Tbsp).
4.
Spread the mixture onto one side of the Whole Wheat Sprouted Bread (6 slices). Place it mixture side down on the pan, it should sizzle. Let it cook for a couple of minutes and check to make sure it doesn’t burn.
5.
Spoon more mixture onto the top side and then flip. Cook for a few more minutes and then place in the oven on a baking sheet to keep warm until you’ve finished making all 6 slices.
6.
Meanwhile, place Frozen Blueberries (1 cup) into a small pot on the stove and warm up on low until heated through.
7.
To serve, place 1-2 slices of French toast per person with a dollop of Yogurt (to taste), a spoonful of warmed wild blueberries, and a drizzle of Maple Syrup (to taste). Enjoy!
Author's Notes
Serves 3-6 people depending on how hungry everyone is.
Nutrition Per Serving
CALORIES
675
FAT
22.9 g
PROTEIN
20.8 g
CARBS
104.1 g
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