-
1
Preheat a greased griddle or frying pan (not too hot or they will burn before they cook).
-
2
Puree (in a food processor, blender, or smoothie maker) the mashed banana, milk, vanilla, and banana flavour until the banana is completely smooth with no lumps. Add melted margarine and egg whites and pulse until completely incorporated.
-
3
Sift the next 3 ingredients (flour through cinnamon) in a small bowl.
-
4
Transfer wet ingredients into a larger bowl, and whisk dry ingredients into wets, and ignore small flour lumps.
-
5
NOTE: Be sure to whisk batter before dipping each batch of toast. Also, dont add any extra banana or milk to the batter (it will result in soggy toast).
-
6
Dip each side of the toast in the batter for a couple of seconds, and allow some of the excess batter to drip off. (for the last piece of bread you will likely have to swab up the remaining batter. Don't worry if the toast tears, just stick it back together on the frying pan).
-
7
Cook each side just over a minute, or until browned to your desired colour.
-
8
Serve with lots of maple syrup. Refrigerate the leftovers and put them in the toaster the next day. OR cool on a cooking cooling rack, and when completely cool, wrap in foil and freeze. Warm in microwave then toast and enjoy!
