Description
This delicious Sunday Morning Vegan French Toast is quick and easy to whip up , dairy and egg-free, with all the same cinnamon-spiced flavors from childhood!
Ingredients
Units
Scale
- 1 cup Plant milk (I prefer soy)
- 3 Tbsp Cornstarch
- 2 Tbsp Flaxseed meal (ground flaxseeds, not whole)
- 1 tsp Vanilla Extract
- 1 tsp Maple Syrup
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg (optional)
- pinch of Sea salt
- 8 Slices of bread (Sturdy/firm bread)
Optional toppings for serving
- Fresh or defrosted frozen fruit
- Maple syrup
- Vegan butter
- Nut butter
- Hemp Seeds to sprinkle on top
Instructions
- If you’re using frozen berries as a topping, pull these out beforehand so they have time to defrost in a bowl on the counter!
- In wide shallow casserole dish or bowl, whisk together: cornstarch, plant milk, flaxseed, vanilla, maple syrup, cinnamon, nutmeg, and a pinch of sea salt until all clumps are gone. Let sit for 5-10 minutes.
- Heat large skillet (I like to have two skillets going at once so the operation moves faster) on medium heat with a drizzle of olive or avocado oil if pan isn’t non-stick. Careful not to cook too hot otherwise the bread might stick to the pan and burn rather than cook to a golden brown!
- Dip bread in batter quickly, one side and then the other, and place on skillet. Cook first side for several minutes and flip once it’s golden brown, then cook second side until it’s also golden.
- Serve immediately with choice of toppings: fruit, maple syrup, vegan butter, and/or nut butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: stovetop
- Cuisine: American, European, Roman