Serves: 2-3
A vegan twist on this classic breakfast dish. Deliciously infused with vanilla, cinnamon and topped with nut butter and blueberries.
What You’ll Need:
- 200ml Unsweetened Almond Breeze®
- 1 tsp. vanilla extract
- 1 tbsp. maple syrup
- 1 tsp. ground cinnamon
- 2 tbsp. chickpea flour
- 1 tsp. rapeseed oil (per bread slice)
- Thick/doorstop slices of bread (make sure the bread is a couple of days old)
Toppings
- Almond butter
- 1 banana, sliced
- Blueberries
- Maple syrup
- Prep time: 4 minutes
- Cook time: 5-8 minutes
What To Do:
- In a shallow bowl, whisk together the Almond Breeze®, vanilla extract, maple syrup and ground cinnamon. In a separate bowl add the chickpea flour and 4-6 tablespoons of the whisked Almond Breeze® mixture and whisk together until smooth. Then add the mixed chickpea flour back to the shallow bowl and whisk all together.
In a medium sized frying pan heat 1 teaspoon of oil.
Cut the bread into thick slices. Place both sides of each slice briefly into the mix, allowing any excess liquid to drop back into the bowl. Then fry for 2-3 minutes on each side until golden. Remove to a cooling rack and then repeat for the remaining slices.
Serve with Almond butter, sliced bananas, blueberries and maple syrup.
Courtesy of Clean Supper Club