Coconut French Toast with Caramelised Bananas
Who says you can't make French toast without eggs? Try our plant based recipe for a scrumptious, indulgent brekkie.
Ingredients
Batter
- 1 cup coconut milk
- 1 cup plant based milk e.g. almond, oat or soy
- ½ cup chickpea flour
- 2 Tbsp maple syrup
- 1 lime zested
- ¼ tsp ground cinnamon
- ½ tsp salt
- ½ tsp vanilla extract
- 1 Tbsp oil
Bread
- 1 ciabatta sliced 2cm
To Serve
- 3 bananas cut in half lengthways
- 2 Tbsp brown sugar
- 2 Tbsp maple syrup
- 2 Tbsp toasted coconut chips
- 125 g blueberries
Instructions
- Whisk together all batter ingredients (except oil) in a large bowl.
- Slice bread. Dip several slices of bread into the batter and let soak for a few seconds on each side.
- Heat oil in a large fry-pan on medium heat. Add bread and cook for 2-3 minutes on each side until golden brown. Once cooked, set aside and keep warm. Continue this process until all bread is cooked.
- Peel bananas and cut in half lengthways. Heat large fry-pan on medium heat and place bananas cut side down. Sprinkle over brown sugar and cook for 7-8 minutes until they are a deep caramel colour and just cooked through.
- Serve French toast with bananas and a generous topping of maple syrup, coconut chips and blueberries.
