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:
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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.
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In a bowl, whisk together the milk, maple syrup, flour, baking powder, cinnamon, allspice and salt.
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Mash up the banana, and add it along with the dates to the mix. Stir well.
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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.
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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.
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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.
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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.
First published in the JC January 5 2022
