A loaf French bread ( Or you can get the raisin bread at Panera bread and soak for less time)
Top with fresh blueberry, fresh basil and maple syrup.
Preheat oven to 350 degrees.
Mash banana in a large shallow bowl.
Add almond milk, flaxseed, cinnamon and stir. Batter should be pourable if it is floppy at more almond milk this will thin it out.
Let batter sit for 5 minutes while you preheat your griddle. Once your surface is hot, coat generously with coconut oil.
Dip your slices of bread into the batter and let it rest for 5-10 seconds on each side, using your fingers to make sure it's fully submerged. Transfer immediately to griddle. Sprinkle the freshly-dipped sides with a little almond meal for added texture.
Cook on each side until evenly golden brown. Flip carefully using a sturdy spatula as the banana mixture can be a bit sticky if you're not gentle. If your french toast appears to be browning too quickly or burning, turn down your griddle.
Transfer bread on a nonstick pan and place in the oven for 5-15 minutes.