French toast is that recipe that you think of when it comes to events like weekends, brunches, days off, things like that! Not something you would ever consider a weekday when you have to work or go to school. It just takes too much time and effort. Not to mention, we don’t eat eggs or maybe you’re here because you can’t eat eggs. Either way, this recipe is for YOU…and me.
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Growing up we used to have breakfast for dinner many times. It was always such a treat because it was a full breakfast. Not just cereal or oatmeal (which by the way was never apart of breakfast for dinner), it was always sausage, eggs, pancakes, etc. On an occasion, we would have french toast, but not very often. I think thats why when I got older I started making it for myself. Still to this day, it feels like such a treat.
Chickpea flour used as a type of egg replacement of sorts is very common in the vegan/plant-based community. It’s used in many different varieties of dishes. This one is a particular favorite of mine. Light and airy and easy to store and quick to make.
French Toast (Vegan & only 7 Ingredients)
Notes
One of the earliest versions of french toast has been traced back to the Roman Empire. The name “french toast\\\\\\\” was first used in 17th-century England. The recipe — and name — were brought to America by early settlers. In France, the dish is called “pain perdu,\\\\\\\” meaning “lost bread.
Ingredients
- 1/2 C Chickpea Flour
- 2 TBSP Sugar
- 1/4 TSP Salt
- 1 TSP Cinnamon
- 1/4 TSP Pumpkin Pie Spice or Nutmeg
- 1 C Alt. Milk
- 2 TSP Vanilla Extract
Instructions
- Mix Wet ingredients together
- Add spices, sugar and salt till well combined.
- Sift in Chickpea flour
- Coat slices of bread in the mix
- Add a pad of butter or some cooking oil to a pan on Med. heat
- Once hot enough add drenched bread slices and cook till golden brown
I love using this french toast batter on fresh homemade bread. It also goes incredibly well with bagels. Take a bagel half and dredge it and cook it. YUM, so good!
A few notes on this recipe:
* You can change up the flavour if you like. I’ve used flavoured coffee creamers instead of soy milk and vanilla.
* You can also change out the pumpkin pie spice for nutmeg
* This does work best with bread a few days old, just for stability. BUT. You can use it with fresh bread as well, it will just be softer.
If you’re looking for more vegan breakfast or bread recipes, we’ve got you covered:
Tag me on Instagram @thediscountvegan and hashtag #thediscountvegan or #thediscountveganrecipes if you recreate these (recipe name) I can’t wait to see your photos!