Apple Cinnamon French Toast

Ingredients:
1 egg, beaten

3 tbsp milk

1/2 tsp vanilla

2 tsp cinnamon

1/4 tsp nutmeg

2 slices whole wheat bread,
cut diagonally

1 1/2 tbsp butter

1/2 medium apple,
peeled, and sliced

Extra cinnamon for sprinkling

Homemade Syrup:
2 parts brown sugar to 1 part water
1/4 tsp of vanilla (or any flavoring you choose)

Directions:
Whisk egg, milk, cinnamon, nutmeg, and vanilla together (make sure to use bowl large enough to dip bread slices in).  One at a time, coat both sides of bread slices in this mixture.  Heat butter in large pan.  Place as many slices that will fit into pan, and allow to brown on both sides.  Set toast aside.  Lightly brown apple slices in pan, and sprinkle with extra dusting of cinnamon.  Arrange on top of toast slices.  In small pan, heat sugar, water, and vanilla flavoring.  Stir until sugar dissolves.  Bring just to boil, and allow to simmer on low heat for few seconds.  The mixture will thin out but will become thicker in consistency when removed from heat and cooled.  For thicker or thinner syrup, use more sugar or less water.  Drizzle syrup over French toast, and serve warm.

Blueberry Pancakes

Ingredients:

1 1/4 cups flour

1/2 tsp salt

1 tbsp baking powder

1 1/4 tsp sugar

1 egg

1 cup milk

1/2 tbsp butter

1 1/2 tsp vanilla extract

1 cup fresh blueberries

1/2 tbsp coconut oil

Directions:

In a large bowl, sift flour, salt, baking powder, and sugar together.  Beat egg in small bowl, and add egg and milk to flour mixture.  Stir in vanilla & butter. Fold blueberries into mixture. Heat skillet or frying pan on medium heat, and lightly oil with about 1/2 tbsp coconut oil (butter can also be used).

Using a measuring cup about 1/3 c. in size, scoop batter onto pan.  Cook until pancake starts to bubble,and then flip.  Cook until lightly browned on other side.  Serve hot, and enjoy.