It’s time for breakfast! I love smoothies, fruit salads or oats most days, but I do like something a little different from time to time. This vegan french toast really fits the bill. It’s quick to whip up and made from healthy ingredients you can feel good about. It makes the perfect family breakfast option or a tasty addition to your weekend brunch.
This french toast recipe is vegan, whole food plant-based, oil-free and dairy-free. You can also make it gluten-free by using your favourite GF bread.
I’ve heard many people complain that they aren’t sure what to make for breakfast if eggs aren’t involved. While it does seem like many of the standard breakfast favourites contain eggs, there are also lots of substitutions. In fact, personally, I think eggs are one of the easiest animal-based foods to substitute.
My daughters both love breakfast foods. In fact, breakfast for dinner is one of their favourites. My oldest, in particular, loves french toast, so I decided to whip up a whole food plant-based version she could enjoy.
I’ve been on a chickpea flour kick lately. My youngest isn’t the biggest fan of beans, so I like to sneak chickpea flour into things she likes for some added nutrition from legumes. That was where I got the idea for this vegan french toast recipe, and the response from my family was a resounding “Yum!”.
Whole grain bread (gluten-free if desired)
Vanilla powder or pure vanilla extract
Flax meal (ground flax seeds)
Making Vegan French Toast
This vegan french toast comes together quick and easy, just like breakfast should.
Heat a large non-stick pan or skillet over medium-low heat. Leave it to warm up while you make the french toast mixture.
Start by adding the dry ingredients to a bowl. Give them a little whisk to mix them together.
Measure out the non-dairy milk, and stir in the date syrup (and vanilla if you’re using liquid extract).
Then add that mixture to the bowl of dry ingredients. Whisk well. You can also mix this together in a blender if you prefer.
One slice at a time, dip one side of the bread into the mixture, and then the other side. Use a butter knife to scrape the excess mixture off of each side. This ensures you won’t end up with soggy toast if your bread is fresh and absorbent.
Put your coated bread into the warm pan or skillet. Cook for 3-5 minutes per side, using your spatula to gently lift the corner and check brownness before turning.
Serve with maple syrup, fresh fruit, jam or berry compote.
Next time you’re looking for a great recipe to enjoy for breakfast or brunch, try this breakfast classic turned WFPB vegan.
- 1 loaf whole-grain bread
- 1 cup chickpea flour (also known as besan)
- 1 cup plant milk
- 1 tsp flax meal (ground flax seeds)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla powder (or 1 tsp pure vanilla extract)
- 1 tbsp date syrup (optional)
1. Cut the loaf of whole-grain bread into slices.
2. Warm a non-stick pan over med-low heat.
3. In a bowl, mix together the chickpea flour, vanilla powder, cinnamon and flax meal.
4. Measure out the plant milk and stir in the date syrup (and vanilla if using liquid extract)
5. Add this mixture to the bowl and whisk together with the dry ingredients.
6. Dip one side of a slice of bread into the mixture, then dip the other side.
7. Gently scrape off the excess mixture with a butter knife if your bread is very fresh. (This will keep the middle from getting soggy).
8. Place your coated bread into the warm pan or skillet. Cook for 3-5 minutes per side, using your spatula to gently lift the corner and check brownness before turning.
9. Continue with remaining slices of bread.
10. Serve warm with maple syrup, fresh fruit, jam or fruit compote.
To make gluten-free, use your favourite GF bread.
Made this recipe? Be sure to tag me (@mentalforlentils) and use #mentalforlentils. I love seeing what you’re cooking up in your kitchens.