Honestly, if you’re looking to branch out from Sunday morning pancakes, this is the place to start.
Recipes, styling and photography Sarah Tanner
Serves 4
8 slices of bread, I used ciabatta
coconut oil, for frying
Batter
1 ripe banana
1 cup plant milk, I used oat
½ tbsp chia seeds
½ tsp cinnamon
¼ tsp vanilla
¼ tsp nutmeg
2 tsp Ceres Organics Maple Syrup (optional, as the banana is quite sweet)
Serving suggestions
sliced banana
coconut yoghurt (I love Cathedral Cove brand)
chopped nuts
extra cheeky drizzle of maple syrup
Prepare the batter ingredients by placing all into a blender and blitzing until smooth. Transfer to a bowl and let it set for 5 minutes.
Dip each slice of bread into the batter until it is completely soaked through. Heat a little coconut oil in a non-stick pan and place the bread in. Cook for around 4 minutes each side, or until golden.
Serve with your chosen toppings and enjoy.
Sarah Tanner is a busy mum, entrepreneur and passionate vegan. Her mission is to help people see that being a little more vegan is not only possible but also delicious! Recipe creator, stylist and photographer, Sarah is a one-stop-shop for all things vegan. For more visit sarahtanner.co.nz
