4 slices of whole grain bread
1/2 medium banana, thinly sliced
2 tablespoons almond butter (or nut butter of choice)
1/4 cup unsweetened vanilla almond milk
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
1 teaspoon coconut oil (or choice of choice)
Maple syrup and fresh berries, for topping (optional)
Take your four slices of bread and create two almond butter and banana sandwiches. Each sandwich should have 1 tablespoon of almond butter and a few banana slices.
Whisk together almond milk, eggs, vanilla, cinnamon and salt and pour in a container large enough to soak the sandwiches. One at a time, soak sandwiches on both sides until they are nice and moist — about 10 seconds on each side.
Pre-heat a non stick skillet on medium-high heat. Coat with coconut oil to prevent toast from sticking.
Place sandwich in pan and cook for 4-5 minutes on until the bottom side is golden brown. Flip sandwich, press on sandwich with your spatula and cook for another 4-5 minutes. Remove from pan and repeat the process with the second sandwich.
Cut each sandwich in half diagonally to make 4 servings. Serve with fresh berries and a drizzle of maple syrup.
Serves: 4 | Serving Size: 1/2 sandwich
Per serving: Calories: 202; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 88mg; Sodium: 273mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 5g; Protein: 8g;
Potassium: 116mg; Iron: 9%; Vitamin A: 14%; Vitamin C: 2%; Calcium: 13%