Oh breakfast, I how I love thee.Yo know what else I love? French Toast. As a kid, french toast was always underneath pancakes and waffles. Now a smart person, and an adult….they’re now at the top. You can manipulate french toast so many different ways it’s just irresistible…and fancy. Fanc-A.
Confession: This recipe came about in an interesting way. While bouncing around on Pinterest I came across a fun looking recipe for Oatmeal Cookie Pancakes. A few minutes later I came across a beautiful picture of Dairy Free Coconut Oat French Toast. (Both of these come from a blog called Domestic Fits. She’s great…definitely poke around and check out her site, lots of great stuff..) I basically took the visual from the french toast and some of the ingredient ideas in the pancakes, topped with what I had at home on the counter…and viola!! Blueberry-Banana Nut French Toastwich!
I’m sure I’ve mentioned this before…but, we’re old school syrup users in my family. My dad’s side of the family is German, they usual a traditional sugar-water for breakfast syrup. Equal parts sugar and water warmed up in the microwave and there’s your syrup! Since I tend to make things with flashy ingredients (like this one for instance) I don’t want a crappy store-bought syrup to cover up all the work I went thru by masking all of my ingredients.
I made this recipe for one….so you’ll have to excuse my version of measurements here. Cooking for one means I measure in shakes of spices, handfuls of dry ingredients and splashes of wet…. ha!
Tips: Not a fan of banana? Pick another fruit and substitute like raspberries and mix with ricotta.This will be a great fill substitute. Also, splurge on your whole-wheat bread purchase. If you buy the cheaper ones opposed to the FiberOne type they wont hold up as well. The bread needs to be hearty.
Blueberry-Banana Nut French Toast