- 1/2 medium banana (about 1/3 cup in slices)
- cinnamon (optional)
- 1/6 cup pineapple juice (can also be apple juice or milk substitute)
- 2 slices of bread (or an english muffin split in two)
- coconut oil
- Cut 1/2 a banana into round pieces.
- Blend the banana slices with the liquid of your choice.
- Place the mixture in a container. I usually leave it to refrigerate overnight, so I'm not sure what would happen if it were used immediately.
- Lightly grease a pan with coconut oil. Smooth out the oil.
- Let the stove's fire heat the pan for a bit.
- Lightly spoon on some of the mixture onto your bread. Place that side facing down on the pan.
- Let it cook for a while. While the empty side is exposed, spoon on some more mix, and flip over with a spatula to let that side cook.
- Let it cook some more and do the same process (after step 5) for the next slice.
For toppings, I like to use the other half of the banana with yogurt. Most yogurt really isn't vegan, as it is a dairy, but there are some yogurts made from milk substitutes, such as almond milk. I also enjoy using applesauce or some kind of fruit "mash-up" (like a baby food). Butter isn't vegan if that is what you like to use, but there may be some vegan varieties. Syrups are usually fine, as well as fruit preserves, nuts, and nut butters. Always double check the ingredients though, as there may be "hidden" uses of milk, for example.
Of course, if you can't go full out vegan (like me with the yogurt. Milk substitute based yogurt is pretty hard to find), the closest you can get the better. Any attempt is better than nothing.