Vegan French Toast (Printable version)
Golden, cinnamon-spiced plant-based breakfast slices ready in 20 minutes.
# What You’ll Need:
→ Bread
01 - 8 slices thick-cut stale bread, preferably 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
10 - Pinch of salt
→ For Cooking
11 - Vegan butter or neutral oil for frying
→ Optional Toppings
12 - Fresh berries
13 - Maple syrup
14 - Powdered sugar
15 - Sliced bananas
# How to Make It:
01 - Whisk together plant-based milk, chickpea flour, cornstarch, maple syrup, flaxseed, vanilla, cinnamon, turmeric, and salt in a shallow bowl until smooth and slightly thickened. Let 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 bread slice into batter, coating both sides well without oversoaking, as vegan bread can become fragile.
04 - Place battered bread slices on hot skillet. Cook for 2–3 minutes per side until golden brown and crisp.
05 - Repeat with remaining slices, adding more vegan butter or oil as needed. Serve immediately topped with fresh berries, maple syrup, powdered sugar, or sliced bananas.
# Expert tips:
01 -
- You get that perfect custardy middle and crispy exterior without using a single egg
- The batter comes together in minutes with ingredients you probably already have
02 -
- Fresh bread will turn into a soggy mess so plan ahead and let your bread sit out overnight
- The batter should coat the bread like a thin custard, not soak through to the center
03 -
- Sprinkle a little extra cinnamon into the hot pan right before flipping for extra fragrance
- Keep finished slices warm on a wire rack so they stay crispy instead of getting soggy