Banana Coconut French Toast

Simple Kneads

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Nutrition Facts
Banana Coconut French Toast
Amount Per Serving
Calories 192 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 169mg 7%
Potassium 61mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 4g 8%
Vitamin A 0.2%
Vitamin C 3%
Calcium 2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Course Breakfast
Prep Time 5 Mintues
Cook Time 5 Minutes
Servings
Slices
Ingredients
  • Simple Kneads Sourdough
    or Quinoa Power Grains Gluten-Free Bread
  • 1 Spotted Ripe Banana
  • 1/2 Can Coconut Milk
  • 1 Tablespoon Coconut Flour
  • 1/2 Tablespoon Flax Seed Meal
  • 1/2 Teaspoon Cinnamon
    Can replace with 1/4 tsp ground coriander and 1/8 tsp ground cardamom
Course Breakfast
Prep Time 5 Mintues
Cook Time 5 Minutes
Servings
Slices
Ingredients
  • Simple Kneads Sourdough
    or Quinoa Power Grains Gluten-Free Bread
  • 1 Spotted Ripe Banana
  • 1/2 Can Coconut Milk
  • 1 Tablespoon Coconut Flour
  • 1/2 Tablespoon Flax Seed Meal
  • 1/2 Teaspoon Cinnamon
    Can replace with 1/4 tsp ground coriander and 1/8 tsp ground cardamom
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Banana Coconut French Toast
Amount Per Serving
Calories 192 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.01g
Sodium 169mg 7%
Potassium 61mg 2%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 4g 8%
Vitamin A 0.2%
Vitamin C 3%
Calcium 2%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Blend all ingredients in blender until smooth.
  2. Using Simple Kneads Sourdough or Quinoa Power Grains Gluten-Free Bread, soak each slice in batter for 4 to 8 seconds.
  3. Place battered slices on a nonstick grill or skillet at medium-high heat.
  4. Grill one side of the bread for 4 to 5 minutes until it is golden brown, then flip and repeat.
  5. Serve with blueberries and cover with coconut cream and maple syrup.