A classic brunch staple with a coconut and chocolate twist.
- 1 ripe banana
- 1/2tsp cinnamon
- 1/4tsp vanilla extract
- 1 cupSo Delicious Coconut milk Egg Nog
- 2 tbsp coconut oil 1/2 for batter, 1/2 for frying
- 1 tspcocoa
- 5-6 slices whole-wheat or sprouted bread or GF bread
- 1/4cupunsweetened coconut flakes
- 2-3 tbspdairy-free chocolate chips
- pinch of salt
-
1. Blend banana, cinnamon, vanilla extract, Egg Nog, 1 TBSP of coconut oil, cocoa, and pinch of salt.
2. Heat skillet on medium-high with some coconut oil.
3. Pour batter in a wide bowl.
4. Combine coconut flakes with the batter.
5. Soak 2 bread at a time on both sides.
6. Add to pan and cook for 4-5 minutes on each side.
7. Dish and serve 🙂
Optional: To keep my toast warm as I cook up the rest, I like to heat up my convection oven at 200 degrees then plop them in there until I'm finished cooking. This keeps everything warm until I'm ready to eat!
Enjoy!
with love,
Bella