When I used to visit my Grandma Pat, we'd always go grocery shopping and cook together. Once at the grocery store, I suggested she put her frozen French toast back and instead, I'd make a much healthier version for her at home. She agreed, and loved it so much I named this recipe after her!
Compared to the usual high cholesterol, nutrient poor, fiber-free French toast, this kind is quite healthy. It's naturally cholesterol-free and contains loads of potassium, fiber, and B-vitamins. I like to make extra batter, as I can continue using it to make French toast for the rest of the week.
Recipe from my first cookbook, Radiant Health Inner Wealth
2 very ripe bananas
½ cup plus 2 tablespoons nondairy milk
1 tablespoon nutritional yeast powder
¾ cup rolled oats*
1½ teaspoons ground cinnamon
1 tablespoon coconut sugar
¾ teaspoon vanilla extract
⅛ teaspoon sea salt
8 slices sprouted or regular whole grain bread*
Oil as needed for frying
1. In a blender, combine the bananas, milk, nutritional yeast, oats, cinnamon, sugar, vanilla, and salt until smooth.
2. At this point, I usually like to place the mixture directly into a storage container that is big enough to dip a slice of bread in. That way, any leftover mixture will be ready to go in the fridge.
3. Heat a medium sized skillet over medium heat. Add some oil to the pan (about 1 teaspoon per slice of bread).
4. If desired, cut the bread into triangular shapes. Dip your bread into the batter and get it nice and gooey on all sides.
5. Add the bread to the skillet when the pan is sufficiently hot, so that it doesn’t stick. When the French toast is golden brown on the bottom, flip it over. When it is golden brown on both sides, remove to a plate.
6. Serve immediately, drizzled with maple syrup or what have you. The batter will keep in an airtight container, refrigerated, for several days. However, the longer the batter is stored, the thicker it will become. If it becomes overly thick, simply thin it with a little nondairy milk.
Serves 8; 30 minutes or under! GF (with substitutions)/SF/Green (according to the guidelines in my cookbooks)
*If you can’t eat gluten, you may substitute quinoa flakes or gluten-free oats for the rolled oats and use a gluten-free bread.