Protein Stuffed Almond Butter French Toast
8 Slices Martin’s 100% Whole Wheat Potato Bread, slightly dried or stale
1 Banana, thinly sliced
4 Tablespoons Homemade Almond Butter
¼ Cup Unsweetened Vanilla Almond Milk
½ Teaspoon Vanilla
1/8 Teaspoon Sea Salt
2 Tablespoons Vanilla Protein Powder
Coconut Oil, for pan
Whipped cream, maple syrup, and fresh berries, for topping
With eight slices of bread, create four almond butter and banana sandwiches with about 1 tablespoon of almond butter and a few banana slices.
Whisk together almond milk, egg, vanilla, cinnamon, salt, and protein powder, and pour in a container large enough to dip the sandwiches. Dip each sandwich on both sides until covered in egg mixture and set aside.
Pre-heat a nonstick skillet on medium-high heat. Coat with coconut oil.
Place sandwich in pan and cook for 3-4 minutes on each side until golden brown. Remove from pan and repeat process with remaining sandwiches.
Cut each sandwich in half. Serve with fresh berries, whipped cream or a drizzle of maple syrup.
Recipe adapted from www.eatingbirdfood.com.