About the Recipe
4 slices of vegan and gluten free bread
1 ripe banana
1 1/2 cups of almond milk
1/2 tbsp. milled flaxseed
1 dash cinnamon
1/2 tsp. vanilla
In a large mixing bowel mash bananas
Add almond milk, vanilla, cinnamon and flax and stir.
Coat skillet with coconut oil, and preheat to medium.
Once your skillet is hot, dip slices into mixture and slip to ensure both sides are completely covered.
Cook until golder brown on each side.
Serve immediently and top with maple syrup.