Vegan French Toast (Print version)

Golden, plant-based breakfast slices with warm cinnamon and vanilla flavors.

# What goes in:

→ Bread

01 - 8 slices thick-cut stale bread (sourdough or French bread)

→ Batter

02 - 1 cup unsweetened plant-based milk (almond, soy, or oat)
03 - 3 tablespoons chickpea flour or all-purpose flour
04 - 2 tablespoons cornstarch
05 - 2 tablespoons maple syrup
06 - 1 tablespoon ground flaxseed
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon turmeric (optional for color)
10 - Pinch of salt

→ For Cooking

11 - Vegan butter or neutral oil for frying

→ To Serve (Optional)

12 - Fresh berries
13 - Maple syrup
14 - Powdered sugar
15 - Sliced bananas

# Cooking steps:

01 - In a shallow bowl, whisk together plant-based milk, chickpea flour, cornstarch, maple syrup, flaxseed, vanilla, cinnamon, turmeric (if using), and salt until smooth and slightly thickened. Allow to sit for 2-3 minutes to thicken further.
02 - Preheat a non-stick skillet or griddle over medium heat. Add a small amount of vegan butter or oil to coat the surface.
03 - Dip each slice of bread into the batter, coating both sides well but not soaking completely, as vegan bread can become fragile.
04 - Place the battered bread slices onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and crisp.
05 - Repeat with remaining slices, adding more vegan butter or oil as needed.
06 - Serve immediately, topped with fresh berries, maple syrup, powdered sugar, or sliced bananas as desired.

# Tips from flavorandfeast:

01 -
  • The chickpea flour creates an incredibly rich, eggy texture that still surprises me every single time
  • You can throw it together with ingredients already sitting in your pantry right now
  • It transforms slightly sad, stale bread into something that tastes completely indulgent
02 -
  • Slightly stale bread is your friend here, as fresh bread will turn into mush the moment it hits the batter
  • Do not rush the batter resting time, because those few minutes let everything thicken properly
  • The first slice is always the test run, so adjust your heat if it is browning too fast
03 -
  • If your batter seems too thick, splash in a little more milk until it reaches the consistency of heavy cream
  • A cast iron skillet gives the best crust, but non-stick works perfectly fine if that is what you have

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