Ingredients 1 very ripe banana 3 - 4 tablespoons peanut butter ¾ cup almond milk 1 tablespoon ground flaxseeds ¼ teaspoon ground cinnamon 1 teaspoon vanilla extract 4 slices gluten-free bread (if you need to be GF) Maple syrup and/or extra peanut butter, to serve Instructions Use a blender or food processor to blitz together the banana, peanut butter, almond milk, ground flaxseeds, cinnamon and vanilla extract. Place the bread slices in a single layer in a large dish. Pour over the banana mixture, and flip the slices to coat them completely. Let the slices sit for 10 minutes. Flip, and let them sit for 10 minutes more. Preheat a large skillet over medium-low heat. Grease with cooking oil spray, and then add the soaked bread (you may need to cook the bread in two batches). Cook the bread for 4 - 5 minutes on one side, flip, and cook for 3 minutes on the other side. The French toast is ready when each side is lightly golden and flecked with darker patches. Serve the French toast with a generous amount of maple syrup, more peanut butter, or both. Enjoy!