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
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
6 slices hearty wheat bread
organic maple syrup
berries, vegan butter & powdered sugar, for serving
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.
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!
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: