Because the egg batter should be more than just egg.
It can be, but egg+milk+salt is a perfectly serviceable batter. Even when I decide to get fancy, it's usually just with a splash of vanilla and a pinch of cinnamon and/or nutmeg, nothing that would be nutritionally significant. Syrup goes on after cooking, and then there's enough of it to matter.
Also, french toasting a peanut butter and banana sandwich (ideally with chocolate chips) is great, if a little awkward and potentially messy. Dress it up with some whipped cream, maple, and chocolate syrup, and you've got yourself a quality brunch. Alternatively, Nutella instead of peanut butter (in which case you can omit the chocolate chips).
do you ever think youll experience a single human emotion ever again? ---