coconut french toast recipe
You’ll go coco-NUTS for this french toast! An all time brunch favorite that’s kept paleo and gluten free using Mikey’s sliced bread. Tip from Mikey: Use coconut milk to give your toast an extra hint of sweetness. Don’t forget to tag us on social media using @mikeys and #madewithmikeys to show us how you recreated one of Mikey’s favorites!
Ingredients
- 2 slices of Mikey’s sliced bread
- 1/4 cup of coconut milk
- 1 egg
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- 1 tablespoon of coconut oil for the pan
- 1 tablespoon of honey
- coconut shavings (as many as you’d like)
Directions:
- Heat medium sized pan on high for one minute
- Pour the tablespoon of coconut oil to coat the pan
- While the pan is heating, prepare the batter
- Whisk egg and coconut milk together
- Add vanilla and cinnamon to the mix
- Dip both slices in the batter and hold for 20 seconds to let ingredients fully soak in
- Once the pan is heated, place the toast and cook evenly on both sides or until golden brown
- Once finished, drizzle with honey and top with coconut flakes
