I prefer to use a sourdough bread for French toast because it gives it a nice tang. Whole wheat bread is also delicious. Really, feel free to use whatever kind of bread you have available :)
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Servings: 2
Author: Jenné
Ingredients
6slicesof stale or stale-ish sourdough or whole wheat bread
1ripe bananamashed
1/2cupsoy milk or other non-dairy milk
1/2cupfull fat coconut milk
1teaspoonsvanilla extract
1/4cupspelt flour or all-purpose flour
1tablespoonarrowroot powder or cornstarch
1/2teaspoonground cinnamon + more for sprinkling
1/8teaspoonsalt
coconut oil for frying
bananasstrawberries, oranges, and other fruit for serving
maple syrup for serving
Instructions
Preheat oven to 200°.
In a mixing bowl mash the banana.
Add the soy milk, coconut milk, and vanilla extract.
Stir in the flour, arrowroot powder, cinnamon, and salt.
Preheat a large nonstick skillet over medium heat.
Once warm, pour a thin layer of coconut oil (about 2-3 tbsp) into the pan to coat the entire bottom.
Dip each side of the bread in the batter mixture, and allow excess batter to drip off.
Cook each side of the bread until golden brown, about 3 minutes each side.
Repeat with the remaining slices. Oil the pan before each new slice.
Keep toast warm in the oven while you finish cooking the other slices.