Vegan French Toast Recipe: The Best Easy Breakfast (No Eggs, No Dairy)
A simple vegan French toast, soaked in a lightly spiced, egg-free batter and pan-fried until golden outside and soft in the centre.
Equipment
- 1 Spatula
Ingredients
- 2 Slice Bread ( Gluten Free) Approximately 2–2.5 cm thick
- 90 ml Unsweetened Soy Milk
- 2 tbsp Chickpea Flour
- 2 tbsp Cornstarch or Potato starch
- 2 tsp Maple Syrup
- ½ tsp Vanilla Extract
- ¼ tsp Ground Cinnamon
- 8 grams Vegan Butter Or Coconut Oil
Instructions
- In a small bowl, whisk together the plant-based milk, chickpea flour, cornstarch, maple syrup, vanilla, cinnamon until smooth and free from lumps.
- Leave the mixture to rest for 2–3 minutes. The batter will remain fairly liquid, similar to an egg-and-milk mixture, rather than becoming thick like pancake batter.
- Heat half of the vegan butter in a non-stick frying pan over medium-low heat.
- Dip one slice of bread into the batter for approximately 50 seconds on each side. Allow any excess batter to drip back into the bowl.
- Transfer the soaked bread to the hot pan. Cook for 3–4 minutes on the first side, until golden and set.
- Carefully turn the French toast over and cook for another 2–3 minutes. Add a little more vegan butter if the pan becomes dry.
- Repeat with the second slice, whisking the batter again before dipping the bread, as the flour and cornstarch may settle at the bottom.
- Serve immediately with maple syrup, fresh fruit, chocolate sauce, or your preferred toppings.
Video
Notes
Storage Note. Vegan French toast is best enjoyed immediately, while the outside is golden and the centre is still soft. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a lightly greased frying pan or toaster oven until warm and crisp again. Freezing is not recommended, as the bread may become overly soft once thawed.
Nutrition Note. Nutritional information is provided as an estimate and may vary depending on the type of bread, plant-based milk, vegan butter and toppings used.
Recipe Testing Note. All recipes on this site are tested before publication. Results may vary depending on the texture, thickness and absorbency of the bread used.
Substitutions Note. For all ingredient substitutions and alternative options, please refer to the substitution section above, where each possible variation is explained in more detail.
Nutrition
Serving: 90gCalories: 124kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 49mgPotassium: 140mgFiber: 1gSugar: 5gVitamin A: 252IUVitamin C: 0.01mgCalcium: 71mgIron: 1mg