Ingredients
- 3 cups Skippy™ Cornflakes, crushed
- ½ tsp ground cinnamon
- 3 eggs, beaten
- ¼ cup trim milk or So Good™ Almond milk
- 4 slices wholegrain bread
- 2 tbs low fat margarine
- 2 tbs liquid honey
- 2 bananas, peeled, sliced
- 2 tbs flaked almonds
- ¼ cup greek yoghurt
Method
Step 1
Place Skippy™ Cornflakes in a sealed plastic bag and smash with a rolling pin or book. Tip into a dish or tray before mixing in cinnamon. Place beaten eggs in another flat dish and mix in the almond milk. Dip the bread slices one at a time into the egg mix and then into the cornflakes.Step 2
Heat a frypan on a medium heat. Melt the first tablespoon of the margarine until bubbling. Fry each piece of dipped bread for 2-3 minutes each side until golden brown.Step 3
Heat another frypan with the second tablespoon of margarine and the honey. Add the banana slices and almonds and fry for 2 minutes until caramelised.Step 4
Serve each piece of toast with caramelised banana and almonds on top, with a dollop of yoghurt and a sprinkle of cinnamon.