With a paper towel, lightly wipe a thin coat of vegetable oil on the griddle or skillet. Do not pour the oil directly onto the griddle or skillet; only a light coat is needed for this recipe.
Place all ingredients except the bread in a blender and blend completely. Pour the mixture into a small baking pan and soak the bread in it until all the liquid is absorbed, turning the bread once. Preheat a heavy 10-inch griddle or skillet, preferably nonstick, over medium-high heat to 325°F, about 3½ minutes.
Place the soaked bread on the griddle or in the skillet and cook, turning 3 times, until golden brown on both sides, about 8 minutes in all. Serve topped with your choice of fresh fruit, artificial sweetener, low-calorie pancake syrup, or a delicious fruit syrup.
Note: Bread that's on the dry side soaks up the egg mixture better than fresh, moist bread. So, use day-old bread, or dry the bread in a 200°F oven for about 15 minutes. Try not to brown the bread-you want it dry, not toasted.