My picky eater loves breakfast, so this recipe allows me to sneak some nutritious ingredients into one of his favorite foods. This recipe is full of protein, fruit, flax (omega-3 and fiber), and whole grains. My son helps prepare the batter by “chopping” the banana with a plastic knife on a cutting board (it’s great for motor skills, and he loves being involved).
1 teaspoon ground flaxseed meal
1 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon peanut butter
Half a small banana, mashed
Dash of vanilla extract
2 tablespoons milk
Pat of butter
2 pieces whole-wheat bread, cut in half
Preheat a skillet on medium-high. Combine the first eight ingredients in a bowl to make the batter; whisk vigorously until smooth and blended. Soak each half slice of bread in batter until batter is lightly absorbed.
Place a small pat of butter on the skillet and add bread soaked in batter. Cook until browned on both sides, about 5 minutes.
Serve as half slices, or cut into sticks for a wonderful finger food. Each slice makes 8 French toast sticks. Serve with maple syrup. Makes 4 servings (half slice per serving).
Individually wrap leftover pieces of French toast and place in the freezer after they have cooled to room temperature. To reheat, simply place frozen French toast in a toaster oven, toast on high, and serve. (Or thaw in refrigerator overnight and toast on low to medium.)