A fit version of French toast in PB&J sandwich form, egg-free and lactose-free: slices of bread spread with peanut butter and light jam, dipped in a batter made with mashed banana and plant-based drink, then cooked in a pan until golden.
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Spread a spoonful of peanut butter on one slice of bread and spread light jam on the other slice, then close into a sandwich.
Prepare the batter: in a bowl mash the banana, add the plant-based drink and a pinch of cinnamon; mix until you have a smooth batter.
Heat a non-stick pan and lightly grease it with oil or use spray oil.
Dip each sandwich in the batter on both sides, letting it soak for a few seconds.
Cook the sandwiches in the pan over medium heat for about 2–3 minutes per side, until golden and crisp on the outside.
Serve warm. If desired, dust with a little more cinnamon or add fresh fruit.
Non-stick pan
Bowl
Fork or potato masher
Lactose-free and egg-free recipe; suitable for those seeking a high-protein option if using a high-protein peanut butter. For a lighter version, use little oil and reduced-sugar jam.
Italia, Lazio
| Energy (kcal) | 205.82 |
| Carbohydrates (g) | 33.28 |
| of which sugars (g) | 8.55 |
| Fat (g) | 5.62 |
| of which saturates (g) | 1.1 |
| Protein (g) | 6.05 |
| Fibre (g) | 2.86 |
| Salt (g) | 0.29 |
