In a ziplock, add the corn flakes and let out the air and zip tight. With a mallet or rolling pin, smash the cereal until roughly chopped. Pour into a large wide bowl and add the cassava flour, and cinnamon.

In another wide bowl, add the plant-based eggs and almond milk and whisk up.

Heat up a skillet and add coconut oil

Soak the bread into the milk/egg mixture for at least 20 seconds then dip it into the cereal mixture and add the french toast one by one. Cook both sides for about 3 minutes per side.

Meanwhile, in another skillet, add about 1 tbsp coconut oil to melt and toast the walnuts for a few minutes and remove to a small bowl.

In the same skillet as the cooked walnuts, add more coconut oil.

Add the sliced bananas and cook on medium to low heat for about 4 minutes per side or until caramelized.

Top the french toast with the sliced bananas, toasted walnuts, drizzle of almond butter, maple syrup, and enjoy!