French Toast with the Most: Cinnamon-Banana Breakfast

Grab this

• 1 ripe medium banana
• 1 cup unsweetened soy milk
• 2 tablespoons ground flaxseed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon, plus extra for serving
• 1/8 teaspoon fine salt
• 8 slices sturdy whole-grain bread
• 1 tablespoon neutral cooking oil, divided
• 1 cup fresh blueberries and raspberries
• 2 tablespoons maple syrup

Do this

1. Mash the banana in a wide, shallow bowl until nearly smooth.
2. Whisk in the soy milk, ground flaxseed, vanilla, cinnamon and salt. Let the mixture stand for 5 minutes so the flaxseed can thicken it slightly.
3. Heat a large non-stick skillet over medium heat and brush it with a little of the oil.
4. Dip each bread slice into the banana mixture for about 5 seconds per side. Let the excess drip back into the bowl.
5. Cook the soaked bread in batches for 3 to 4 minutes per side, until golden brown and set in the centre. Add a little more oil between batches as needed.
6. Divide the French toast among four plates. Top with the berries, drizzle with maple syrup and finish with a small pinch of cinnamon.