I love being a ‘local tour guide’ for friends and family that visit Vancouver. In one of my classes this term, I’ve been sitting with a group of Australian exchange students. To make the best of their six months here, they’ve been asking me for suggestions on where to go and what to eat. Of course, I’m delighted to share everything I know about Vancity, particularly about hiking and brunch. (Aka the best weekend combo)

When they asked about poached eggs, I pointed them towards Yolk’s and Jam Cafe and warned them that weekend brunch is always paired with long line ups. I’m not exaggerating when I say I’ve waited 45 minutes for french toast, that doesn’t include waiting for our food after ordering! So instead of standing outside in the wind and rain, make this vegan-friendly version in the comfort of your own kitchen!

I’m a sucker for contrasts in my food: smooth and crunchy, hot and cold, fluffy and crispy. The worst thing that can happen to bread is sogginess. Such a shame. To re-introduce the crunchy element, we’ve coated this peanut butter and banana (thanks Elvis!) sandwich with crushed up Superflakes. After sizzling on a hot pan, it gets all golden brown and wonderful. Fluffy bread? Yup. Crispy outside? YAS!

This breakfast can be whipped up in under 20 minutes with the help of a blender and a trusty ol’ frying pan. Vegan friends, this one’s for you too! If you don’t consume honey, pick one of the other Qi’a Superflakes flavours.

Head on over to the Nature’s Path website to get the recipe!

Disclaimer: This recipe was created for Nature’s Path. We received free products and monetary compensation for our recipe development. We only recommend products to our readers that we have tried and approve of.