Vegan brunch on Saturday mornings is what I live for. Especially if it’s anything that includes chocolate, coconut and cinnamon.
When I say brunch, I don’t mean going to the coolest cafe in town and ordering mimosas and waffles galore. I’m talking about the simple kind where I’m spending it at home with Myles. The kind of brunch that doesn’t require a cute trendy outfit. The kind where fuzzy socks and a robe is encouraged and even required.
I like my weekend mornings to be cozy, easy and effortless. Just like this recipe.
The star ingredient is the Holiday Nog from So Delicious. I randomly picked it up at Target for under $3 and I must say, it makes for a great french toast base and coffee creamer.
I can’t wait for you to try this one out and wow your boo thang or family this season!
Happy brunchin’.
A classic brunch staple with a coconut and chocolate twist.
- 1 ripe banana
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 cup So Delicious Coconut milk Egg Nog
- 2 tbsp coconut oil 1/2 for batter, 1/2 for frying
- 1 tsp cocoa
- 5-6 slices whole-wheat or sprouted bread or GF bread
- 1/4 cup unsweetened coconut flakes
- 2-3 tbsp dairy-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