I spent a lot of time trying to find a french toast recipe without butter. Just the thought of butter gives me a stomach ache these days. When I ate a few slices of apple pie this Thanksgiving, I nearly keeled over. Luckily, I came up with a healthy, butter-free alternative!
I’d also like to share an amazing site with you guys called My King Cook. They have a great post about how to make the perfect french toast. Make sure you check it out!
I’ve never been so satisfied after eating breakfast. This was the perfect breakfast after a morning workout. It’s packed full of protein and carbohydrates. I was so pleased to find out that it had a whopping 22 grams of protein. Whoa! How great is that?
I almost never pour maple syrup on my french toast, but after trying it after this photo shoot, I’m never going back. The maple syrup soaked into the bread and made it perfectly sweet and juicy. You know it’s good food when just the thought of it afterwards brings back amazingly delicious memories.
This mouth watering french toast is:
Filling (It may not be easy to finish)
- 1 large egg
- 1 large egg white
- ½ medium ripe banana, mashed
- 5 Tablespoons unsweetened almond milk
- 1 teaspoon pure maple syrup
- 3 slices whole wheat sandwich bread
- 1½ teaspoon coconut oil
- Toppings: chocolate chips, maple syrup, nuts, peanut butter
- Preheat oven to 300 degrees F. and line a baking sheet with parchment paper.
- In a medium bowl, whisk egg and egg white.
- In a medium bowl, mash banana.
- In a pie pan or other large rimmed pan, combine whisked egg, mashed banana, almond milk and maple syrup..
- Soak each piece of bread for 2 minutes on each side.
- In a medium skillet, heat coconut oil over medium heat.
- Cook each side until 3-5 minutes, or until cooked through. (You may need to flip a few times before it's cooked through.)
- Keep each cooked slice warm in the oven until they're all done.
- Serve warm with maple syrup, banana slices and nuts.