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Elvis Stuffed French Toast

Elvis Stuffed French Toast


  • 1/2 cup almond milk
  • 2 ripe bananas, divided
  • 1/2 tsp pure vanilla extract
  • A pinch of sea salt
  • 4 slices of whole wheat bread
  • 1/4 cup natural peanut butter
  • 1 cup Qi'a Honey Chia Superflakes cereal, crushed*
*Vegan option: Use Qi'a Coconut Chia Superflakes instead


  1. Blend almond milk, 1 banana, vanilla extract, and sea salt in a blender until very smooth. Transfer to a shallow container that is large enough to fit your slice of bread.
  2. Place crushed Honey Chia Superflakes cereal into a similarly sized container and set aside.
  3. Slice remaining banana into coins.
  4. Spread 1 tbsp of peanut butter on each slice of bread. Top 2 of the slices with banana coins and sandwich with the other 2 slices of bread.
  5. Dip both sides of each sandwich into the almond milk mixture and then coat with crushed Honey Chia Superflakes cereal.
  6. Heat a frying pan over medium-high heat and coat with coconut oil or cooking spray. Cook each side of the dipped sandwiches until golden brown, dry and crispy.
  7. Serve hot with desired toppings.

In This Recipe

About The Author

Radiant Rachels

Radiant Rachels is founded by two besties with the intention to share their ridiculously tasty plant-based recipes. The two girls (Rachel Leung & Rachel Chew) are based in Vancouver, Canada, where they can be found hiking the North Shore mountains or wandering the aisles of Whole Foods. If you don’t find them doing either of these activities, the Rachels are in the kitchen working on and shooting a new recipe for their blog. If none of the above applies, you might find the Rachels “dying” and “crying” of laughter with each other’s company or eating bowl after bowl of cereal.

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