Stuffed French Toast with Blueberry Greek Yogurt
a delicious breakfast that is also vegan. Easy to make, it's a delicious way to start the day
Servings: 2 servings
Ingredients
- 4 slices wholemeal bread or gluten free
To Stuff
- Blueberry Greek Yogurt
Batter
- 1.5 Tablespoons finely ground Oats
- 1 Tablespoon finely ground flax seed
- 1 Tablespoon raw sugar or maple
- a generous pinch of spices of choice I usually add cloves, cinnamon and nutmeg
- 1/3 cup warm water or almond milk
- 1 Tablespoon organic canola or coconut oil
Instructions
To Stuff:
- Slice the bread into thick slices. Make a deep cut in the middle as seen in the picture.
- Stuff the filling(Blueberry Greek Yogurt) carefully so it fills up the cavity well.
- Dip the slices in the batter and continue with the cooking.
Batter
- Mix Oats, flax seed, sugar, spices and warm water. Mix well and let sit for 5 minutes. Mix again, dip slices and pan fry them on medium-low, in a Tablespoon or so organic canola or coconut oil. 3-4 minutes each side.
Notes
Serve hot topped with maple syrup, or yogurt and fresh fruits, or toppings of choice.
For the Chocolate version: Add a teaspoon or more cocoa powder.
Quick version: Use 2 Tablespoons your favorite pancake mix(I use Bob's red mill 7 grain pancake mix), a teaspoon flaxmeal, add spices, sugar and 1/3+ cup water to make a thin batter and dip the slices.
Nutritional values are based on one serving
Nutrition
Calories: 317kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 151mg | Fiber: 3g | Sugar: 12g | Vitamin C: 7.8mg | Calcium: 164mg | Iron: 2.4mg