This is a quick and easy recipe that is great for week-end mornings. It takes only a few plant-based / ingredients and is especially good when topped with fresh fruit. I shared several strategies that helped us make the transition to plant-based living and healthy eating. The article is HERE.
List of ingredients:
2 cups nondairy milk
4 tbsp whole wheat flour
½ cup raspberry jam
2 tsp ground cinnamon
8 slices whole wheat or multi-grain bread
Pure maple syrup
Sliced fresh fruit or berries
Preheat griddle or large skillet to 350°F
In a medium bowl, add nondairy milk to flour a little at a time to make a thick paste. Add remaining milk, and mix until smooth. Add raspberry jam and cinnamon to the milk mixture, and whisk until combined. Dip bread into milk mixture so that both sides are generously covered and lay on a preheated griddle or skillet lightly coated with a cooking spray. Cook for about 3 to 4 minutes, then flip to cook for 2 to 3 more minutes, or until bread is lightly browned. Top with maple syrup and fresh fruit. Serves 2 – 3.
Recipe variations: Almost any fruits and berries work great for this recipe, but our favorites are fresh strawberries (or any frozen berries that have been thawed), peaches, or bananas.
Please feel free to comment on any variations you might use with this recipe.