Honey Glazed Apricot French Toast

1. In a bowl, mix together 1 egg, 3 tbsp almond milk, 1/2 tsp of cinnamon, 1 tsp vanilla extract, and 1 tbsp banana vanilla & cinnamon collagen whey.
2. Soak 2 slices of sprouted pumpkin berry bread in the mixture.
3. Heat coconut oil in a skillet at medium-low heat. Cook the soaked bread for about 3-4 minutes on each side until golden.
4. To make the honey-glazed mini apricots: sprinkle them with lots of cinnamon and sauté in coconut oil, flipping occasionally. Once softened, add manuka honey and continue to cook until the apricots are soft and gooey.
5. Top the cooked French toast with the honey-glazed mini apricots, sliced bananas, hemp seeds, vanilla yogurt, and peanut cashew super butter.