Breakfast hands down is my favorite meal.. it’s when I like to have the most fun with my food and try to get creative. I have to tackle my dislike for eggs though.. I know I know… eggs and breakfast go together like milk and cookies 😉 I can’t do eggs on their own but I have learned how to enjoy them by getting a little creative with some “eggy” recipes and putting a little twist on it. My banana cinnamon french toast  is one of my favorite recipes to cook up in the morning so I decided to play on that one and created this delicious maple pecan banana french toast, just 6 freestyle smart points per serving.


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Maple pecan banana french toast

By: Drizzle
Servings: 2
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
6 SP blue & purple, 7SP green/6pp per serving


  • 6 slices low calorie bread, I used Sara Lee 45 calorie multigrain bread
  • 1 large mashed banana
  • 1 egg
  • 1/4 cup milk, I used 1%
  • 1 tsp vanilla
  • 3 Tbsp no sugar added maple syrup, see picture below
  • 2 Tbsp chopped pecans


  • In a bowl whisk together your egg and milk, add in mashed banana, syrup and vanilla.
  • Preheat pan or griddle that has been sprayed with non stick cooking spray on stove over medium heat.
  • Dip bread in egg/banana mixture and coat well, then place in heated pan.
  • Bread will take longer than regular french toast due to the heavier mixture using the banana, flip after about 8-10 minutes to cook both sides.
  • Top each 3 piece servings with 1 Tbsp chopped pecans and additional syrup and sprinkle of icing sugar (optional)
  • Serves 2 at 6 SP Freestyle, 7 SP & 6PP.. nutritional info per serving (not incl banana) Calories 250...Fat 9.2g...Sat fat 1.5g... Carbs 31.7g... Fiber 8.3g... Sugar 6.4g...Protein 14.1g

Additional Info

Course: Breakfast
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!







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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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  1. I made this yesterday and it was fantastic!! I used WW bread, but that was the only difference. I use ED Smith no sugar syrup all the time. Delicious recipe