as you can already tell breakfast is my favorite meal everrrr. I woke up craving waffles so I just whipped up a waffle batter from scratch (didn't work out) but I hate wasting food + throwing stuff away plus I was still super hungry for something other than a smoothie so I decided on the next best thing- FRENCH TOAST. the waffle batter ended up being the best french toast batter like EVAAAA.
BATTER:
1 cup of sprouted or rolled oats
1 mashed ripe banana
1 tablespoon cinnamon
1/4 cup melted coconut oil
2 tablespoon apple cider vinegar
1/4 cup maple syrup or coconut sugar
1 cup of plant milk (I used vanilla almond milk)
BLUEBERRY COMPOTE:
1 cup frozen blueberries
1 tablespoon coconut oil
drizzle on maple syrup
DIRECTIONS:
heat your skillet over a medium-high flame + add two tablespoons of coconut oil to prevent bread from sticking. get two slices of bread (this makes enough batter for 4 pieces but I only ate 2) + dip into the batter so both sides are equally coated. (you can even let your bread slices soak for a minute while you heat your blueberries for the compote, I DID!) grab another pan and add in the oil, blueberries + maple and heat over medium heat stirring around + slightly mashing the blueberries every so often. your oil should be very hot by now.. place your bread in the pan and cook for 2 minutes then flip + cook for another two minutes then flip and repeat so you end of cooking both sides 4 minutes each. the high heat, large amount of coconut oil in the pan + longer cooking time ensures that your french toast will be golden brown + super crispy on the outside. you can cook the compote for as long as you would like, I heated mine until my french toast was finished. plate your french toast, pour your compote on top + devour.
xo
BATTER:
1 cup of sprouted or rolled oats
1 mashed ripe banana
1 tablespoon cinnamon
1/4 cup melted coconut oil
2 tablespoon apple cider vinegar
1/4 cup maple syrup or coconut sugar
1 cup of plant milk (I used vanilla almond milk)
BLUEBERRY COMPOTE:
1 cup frozen blueberries
1 tablespoon coconut oil
drizzle on maple syrup
DIRECTIONS:
heat your skillet over a medium-high flame + add two tablespoons of coconut oil to prevent bread from sticking. get two slices of bread (this makes enough batter for 4 pieces but I only ate 2) + dip into the batter so both sides are equally coated. (you can even let your bread slices soak for a minute while you heat your blueberries for the compote, I DID!) grab another pan and add in the oil, blueberries + maple and heat over medium heat stirring around + slightly mashing the blueberries every so often. your oil should be very hot by now.. place your bread in the pan and cook for 2 minutes then flip + cook for another two minutes then flip and repeat so you end of cooking both sides 4 minutes each. the high heat, large amount of coconut oil in the pan + longer cooking time ensures that your french toast will be golden brown + super crispy on the outside. you can cook the compote for as long as you would like, I heated mine until my french toast was finished. plate your french toast, pour your compote on top + devour.
xo