Vegan Protein-Packed
Cinnamon French Toast

French toast has been a part of my identity for as long as I could gum-down a hot stack. 

Seriously. From ages 3-18, I wreaked of maple syrup and cinnamon. And I liked it that way. 

Then I just had to go and study nutrition and ruin the fun.

 

Suddenly with the knowledge that egg-free recipes were great for the planet and healthier than their cholesterol-rich alternatives, there was one thing I was dead-set on veganizing.

 

You guessed it: French toast.

After years of experimenting with batters that attained their texture from brand-name egg replacements, flax meal, chia seeds, corn starch, white flour or mashed banana - I ultimately came to realize I needed to craft my own recipe that would be the perfect alternative.

Affordable, accessible, whole-grain, protein-packed, and toasted golden with that same nostalgic, cinnamon swirl crust.

10 years later this recipe came to fruition and just like that, heaven is a place on earth.

 

I hope you dig this one as much as I do. 

Makes 3 servings

Prep time: 5 miN

Cook time: 5-10 min

Total time: 10-15 min

Ingredients:

For the batter:

  • 1/2 cup garbanzo bean flour

  • 2 T coconut sugar

  • 1/4 tsp sea salt

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 3/4 cup plant-milk of choice

  • 1 tsp vanilla extract

Other ingredients:

  • 6 slices hearty wheat bread

  • organic maple syrup

  • berries, vegan butter & powdered sugar, for serving

Directions:

Whisk together the dry batter ingredients in a shallow dish (garbanzo bean flour, coconut sugar, sea salt, cinnamon, & nutmeg) and then whisk in the plant-based milk and vanilla until smooth. 

Dip your favorite hearty wheat bread slices into the prepared batter, ensuring both sides are well-coated before tossing on a pre-heated non-stick griddle or skillet. Cook until golden and toasty on both sides. 

Top with vegan butter, powdered sugar, and/or a drizzle of maple syrup and serve warm with the fresh berries of your choosing.

 

ENJOY!

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If not devoured entirely, store in the refrigerator in an air-tight container for 3-4 days or in the freezer for up to 6 weeks.

Hope you love these hearty, nostalgic slices as much as I do! Happy brunching, friends!

XO, 

Grace

 

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here: