Were you under the impression that french toast could never be made vegan? You and me both. Thankfully, not only can it be done, it’s healthier than traditional french toast and just as delicious (if not even more)! This Vegan French Toast recipe is so easy to make and it’s oil-free and refined-sugar-free. That’s not even the best part, this recipe only requires only 4-ingredients!
WHAT SET’S THIS RECIPE APART
Most vegan french toast recipes require ground flaxseed which acts as an egg replacer. While I do use ground flax on a daily basis, I came up with this recipe when I had none available to me! If you’re in the same boat, this recipe is PERFECT for you.
GLUTEN-FREE VEGAN OPTION
This vegan french toast recipe is extremely versatile. That said, you can easily make it gluten-free if you need or want to. Simply, substitute any gluten-free flour for the all-purpose flour and wheat bread for your favourite gluten-free bread. Doesn’t get easier than that!
THE 4 INGREDIENTS YOU’LL NEED:
- Plant milk: Any non-dairy milk that you prefer will work, I usually have almond, oat or soy milk at my house so I’d use either of those.
- Flour: I’ve tried this recipe with both all-purpose flour and spelt flour but I’m sure a wide range of flours will work – they just need to be able to thicken the non-dairy milk.
- Pure maple syrup: Is it even french toast without maple syrup? This is my preferred sweetener but you can use any liquid sweetener that you like.
- Cinnamon: You can’t miss the cinnamon, it just wouldn’t be french toast without it. There are a few different varieties of cinnamon – I use/recommend any and all of them.
Prepare your belly for the best vegan french toast you’ve ever had!
THE BEST & EASIEST VEGAN FRENCH TOAST
Ingredients
- 4-5 thick slices of bread (day old)
- 1/2 cup non-dairy milk
- 3 tbsp all-purpose flour (or gluten-free flour)
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- In a bowl, suitable for dipping your bread, whisk the dry ingredients together, then slowly stir in the non-dairy milk followed by the maple syrup and vanilla.
- Heat a pan with a little bit of oil or vegan butter over low-medium heat (to prevent sticking, can omit if you choose).
- Taking one slice of bread at a time, dip both sides into the mixture, ensuring that the bread in fully coated.
- Place on the pan and allow the bottom to cook, flip when it starts to brown and allow the other side to cook as well. Repeat until the dip or bread is used up.
- Top with fresh berries, coconut whipped cream and maple syrup (stewed berries also make a great topping).
- Serve while hot.
Tried this recipe? Tag @rosslynmaria on Instagram!
Leave a Reply