Strawberry French Toast (That’s Actually Clean!)

In a large mixing bowl, combine eggs, almond milk, vanilla extract, and cinnamon and whisk together.

Heat a griddle or large fry pan over medium-high heat with approximately ½ teaspoon coconut oil and allow to melt.

One slice of bread at a time, dip the bread into the egg mixture and fully submerge, allowing the bread to soak up the egg mixture. Once fully coated, remove and allow excess to drip off. Be careful not to let the bread get too soggy because it won’t hold up once you transfer it.

Transfer bread to the hot griddle and cook for 2–3 minutes before flipping and cooking the other side for an another 2–3 minutes, or until both sides are golden-brown and all the egg is fully cooked. Repeat with the remaining bread slices.

To make the strawberry maple syrup, combine pure maple syrup, fresh strawberries, and lemon juice in a saucepan and heat over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.

In a blender, add hot strawberry mixture and blend until smooth.

To serve, add more fresh strawberries to the top of the french toast and drizzle a little bit of the strawberry maple syrup over the french toast.