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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.


Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.


Step 1 of 6: Spread a spoonful of peanut butter on one slice of bread and spread light jam on the other slice, then close into a sandwich.
Step 2 of 6: 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.
Step 3 of 6: Heat a non-stick pan and lightly grease it with oil or use spray oil.
Step 4 of 6: Dip each sandwich in the batter on both sides, letting it soak for a few seconds.
Step 5 of 6: Cook the sandwiches in the pan over medium heat for about 2–3 minutes per side, until golden and crisp on the outside.
Step 6 of 6: Serve warm. If desired, dust with a little more cinnamon or add fresh fruit.
| Average values | Per serving254 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,302 kJ550 kcal | 908 kJ217 kcal |
| Fat | 15.72 g | 6.2 g |
| of which saturated fatty acids | 2.26 g | 0.89 g |
| Carbohydrates | 87.99 g | 34.71 g |
| of which sugars | 20.13 g | 7.94 g |
| Fibre | 8.75 g | 3.45 g |
| Protein | 16.65 g | 6.57 g |
| Salt | 0.63 g | 0.25 g |
In gray: not detectedDetectedTo be verified
In summary: Contains nickel · Allergens detected: Peanuts and Tree nuts · Allergens to verify: Gluten
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.