French toast, I hear you say? Oh yes!
Layers of squidgy fluffy and sweet banana toast topped with caramelised pears, with a drizzle of maple and some creamy yoghurt. The pears add a delicious seasonal element. The key to getting a fluffy French toast is making sure the batter is really thick and sticks to the sides of the bread and coats it really well. Encase the bread in the pancake-like batter and watch it fluff up.
Method:
To make the caramelised pears: pre-heat your oven to 180°C.Add the pears to a baking tray then drizzle with maple and cinnamon. Toss to combine. Bake for approx. 25–30 minutes until soft and caramelised.
In a bowl, whisk together the milk, maple syrup, flour, baking powder, cinnamon, allspice and salt.
Mash up the banana, and add it along with the dates to the mix. Stir well.
To make the French toast: Pour some of the batter into a shallow dish (with sides), now add a slice of bread, then lift or flip the bread over to make sure both sides are coated.
Heat a little oil in a large frying pan (medium heat) then add a bread slice and cook for a few minutes per side, until golden brown. Repeat with the other slices.
To serve: for a stack of French toast – place the first slice on a plate, spread over peanut butter and then place the next slice on top. Repeat.
Top the third slice with the pears and yoghurt and a sprinkle of nuts and maple. Or you can just serve one slice topped with everything!
Adapted from Be More Vegan: The Young Person’s Guide to Going Plant-Based (Welbeck Children’s)
Find more of Nicki's recipes at Rebel Recipes.