Vegan French Toast (Printable)
Crispy golden slices with warm vanilla-cinnamon flavor, perfect for weekend breakfast.
# What You’ll Need:
→ Bread
01 - 8 slices thick-cut stale or day-old bread (sourdough or French bread, vegan)
→ 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
# 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.
# Expert Advice:
01 -
- It creates that perfect golden crust and soft center without any dairy or eggs
- The batter comes together in minutes with pantry staples you probably already have
- Everyone at your breakfast table will be shocked its plant-based
02 -
- Stale bread is absolutely non-negotiable here; fresh bread will disintegrate into a sad mushy situation
- The batter needs those couple of minutes to rest and thicken or it will not coat properly
- Crowding the pan causes steaming instead of frying, so work in batches if needed
03 -
- Let your battered bread rest for 30 seconds on the rack before flipping to prevent sticking
- Maple syrup in the batter adds subtle sweetness, but save the good stuff for drizzling over the top