Basic Vegan French Toast

See the full recipe from Minimalist Baker

  • 1 heaping Tbsp chia seeds (whole or ground into a fine meal so they're undetectable)
  • 1/2 Tbsp agave nectar or maple syrup (or sub honey if not vegan)
  • 1 cup unsweetened almond milk (or any non-dairy milk)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 4-5 slices bread (I went with a sturdy rustic wheat bread, but also tried it with whole wheat sandwich bread and it worked well both ways)

Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes. Preheat griddle to medium heat (~350 degrees F) and grease with 1 Tbsp vegan butter or coconut oil. Dip each slice of bread in the batter for about 20 seconds on each side. If your bread is dry, leave it in a little longer. If you're using sandwich bread, it should only need 25-30 seconds total to soak. Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well - 3-4 minutes. Top with desired toppings: I went with coconut whipped cream, strawberries and maple syrup.

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