• 2 Serves
  • 10 min prep time
  • 5 min cooking
  • 307 Cal / serve

This is soooooooo good it needs no introduction!


  • 1 Cage Free Eggs (59g)
  • 1/4 Cups Rice Milk (60g)
  • 1/2 Teaspoons Vanilla Essence (2g)
  • 2 Teaspoons Butter, No Added Salt (10g)
  • 2 Slices White Bread, Gluten Free (80g)
  • 1 Banana (101g), sliced
  • 20 Frozen Blueberries (40g), thawed
  • 1 Pinches Ground Cinnamon (1g)
  • 1 Tablespoons Maple Syrup (20g)


    1. Whisk egg, LF milk and vanilla in a shallow dish. Melt butter in a medium non-stick frying pan over medium heat.
    2. Dip bread in egg mixture and turn to coat. Place into frying pan and cook for 2-3 minutes each side or until golden.
    3. Place french toast onto plates. Top with banana and berries, sprinkle with cinnamon and drizzle with maple syrup.

    Mish Tips

    • Maple syrup is even more delicious served warm. Simply heat in the microwave for about 10 seconds.
    • Low FODMAP TIPS: MILK: You can choose lactose free, rice, almond or low FODMAP soy milk. All these options are OK. Avoid options with added inulin.
    • A low FODMAP Spelt Bread recipe is located in the Recipe Index

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