Bill Gates once said, “I’ll choose a lazy person to do a hard job because a lazy person will find an easy way to do it.”
I like to tell myself the best inventions can sometimes arise out of laziness…well, that’s at least how this recipe came to be.
I was craving the crunch of waffles but did not feel like whipping up a batter with multiple ingredients. It had also been a while since I’d experimented with egg-free French toast. The old bread in my freezer sealed the deal–it needed to be used and this delicious breakfast was born!
After dipping the bread in a simple sauce, you just throw it on a waffle iron and let it crisp away! I can imagine this working even BETTER with thick bread slices on a Belgian waffle iron, but a standard works as well.
Get ready to have your kitchen smelling like a tropical paradise! Serves 2 people.
- 1 ripe banana, mashed
- 1 cup + 3 TBS unsweetened vanilla almond milk (coconut milk would be delicious as well)
- 2 tsp chia seeds
- 1/2 tsp cinnamon
- 2 TBS nutritional yeast (optional, but lends a nice “eggy” flavor)
- 1/4 cup unsweetened coconut flakes
- 1 tsp vanilla extract
- 4 slices bread of choice
- Extra coconut, male syrup, banana, and kiwi for topping (optional)
- Whisk all ingredients except for bread in a shallow dish.
- Dip each slice of bread in mixture for a few seconds per side, making sure the bread does not become mushy.
- Place each slice of bread onto preheated waffle iron and let cook for the normal length of a waffle (~7 minutes).
- Remove from iron and add toppings of choice. I went with banana, coconut flakes, and some lovely kiwi slices. Lazy bakers unite!
Watch this tutorial to learn how to make fruit flowers.