- 2 to 3 whole wheat English muffins, halved
- 1 large banana
- 1/2 cup soy or almond milk
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon chia seeds
- Cacao nibs
- Maple syrup
In the bowl of an electric mixer, use the paddle attachment to mash together 1/2 of the banana, the soy milk, cinnamon, chia seeds, and vanilla extract. It’s helpful to put the banana in first, mash it until “eggy” — basically with no lumps.
Separate all English muffins into the halves. Then pour the “egg” mixture into a shallow bowl and start dipping your slices in it.
Put a medium to large pan over medium heat on the stove. Use a little canola or sunflower oil to grease. Then continue dipping your french toast and cooking in the pan like you would for “normal” French toast.
Here’s the double dipped part: When your slices start to brown, dip them back into the mixture to let them soak up more flavor. (When the English muffins get warmer, they absorb more “egg” mixture.) Top with the remaining 1/2 of the banana (sliced), strawberry slices, cacao nibs, etc.
Source: (never home)maker