I don’t normally make vegan french toast. I don’t normally make vegan french toast because a lot of the recipes that I have tried have been epic fails. For instance, I’ve tried a recipe where you used just chia seeds and I didn’t like it. But, I didn’t follow it exactly because I was rushing and didn’t feel like allowing the mixture to really set in. So, technically it was my fault that it didn’t work out. Above all the failures I’ve had when it comes to making vegan french toast, I think I finally got it down.
This time I used
In conclusion, I want to mention that I topped this french toast with date nectar! I’ve been trying to consume less sugar lately! If you’re in need of maple syrup alternatives try date nectar, coconut nectar, or monk fruit maple flavored syrup. They contain way less sugar.
How to make vegan french toast:
The most important step in this recipe is allowing the vegan french toast to fully cook before flipping it. Yes, give it time to fully set before you flip it. I actually let the french toast sit for 7 minutes before flipping. If you’re impatient, add a little chickpea flour (or almond flour) to the batter. This will help it cook faster and hold together a little better. I didn’t add any to this recipe because I didn’t think about it until now. But, the recipe still works without flour. You just need to give it a little time to set without it!
Another thing I want to mention is that you need to use frozen or stale bread. I keep all of my bread in the freezer. Therefore, I don’t struggle with this step. I never ever keep bread on the counter. This is due to the fact that my bread always molds in two days in my kitchen. My kitchen is way too hot to let food sit on the counter.
Lastly, you need to use lots and lots of fat! I used a teaspoon of coconut oil and coconut oil cooking spray. But, I would suggest you to use ghee or butter to make this french toast. I realized that whenever the spray absorbed into the toast, the toast would stick to the pan and not come out right. But, I attribute this to my horrible pans. I seriously need to invest in some new ones.
Want more recipes?
- Baked Oatmeal with Peaches
- Pitaya Smoothie Bowl
- Strawberry Banana Baked Oatmeal
- Vegan Buttermilk Blueberry Waffles
Vegan French Toast
- 1/3 cup Aquafaba (one can of chickpeas)
- 1 cup Ripple Pea Protein Milk (or any other non dairy milk)
- 1 tsp Vanilla Extract
- 2 tbsp Cinnamon
- 1 tsp Monk Fruit Sugar
- 2 tbsp Ground Flax
- 7 slices Trader Joe’s Whole Grain Fiber Bread
- 1 tsp Coconut Oil (or 1 tbsp of Ghee)
- Coconut Oil Cooking Spray, for spraying
- Start by cooking a can of chickpeas over medium/high heat. Let the chickpeas come to a boil and then remove from heat. Drain the aquafaba from the chickpeas and place into a bowl. Set aside.
- To another bowl add in the milk, cinnamon, monk fruit sugar, vanilla extract, and ground flax. Mix well. Pour the aquafaba into the bowl. Mix again.
- Spray a non stick skillet with coconut spray and add in a tsp of coconut oil or add in 1 tbsp of ghee. Allow the pan to heat completely and then add in the toast. Allow to cook on one side for at least 7 minutes. Spray the coconut oil spray on the toast each time you flip.
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