Vegan French Toast

Name: Vegan French Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 pieces
Ingredients: 6 slices bread (sourdough works great, but use bread of your choice); 2 ripe bananas; 3/4 cup milk alternative (soy, almond, coconut); 1-2 tbsp cinnamon (optional)

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Vegan French Toast is a deliciously sweet and light recipe perfect for those who miss their all-American breakfast foods. This recipe is simple and perfect for those weekend mornings, brunch, and get-togethers.

The Best Vegan French Toast Recipe

Eggs were the last thing I gave up before going (mostly) plant-based. I would eat avocado toast with egg almost every morning, loved whipping up a scramble with veggies for any time of day, and really enjoyed a good plate of french toast every now then.

Luckily, pretty early on, I found tofu scramble to satisfy my “eggy” cravings. I found it to be very satisfying and I never missed eggs after that.

Except when I thought about a plate of french toast; bread soaked in egg, topped with peanut butter and maple syrup…yum.

There really isn’t an easy replica of eggs for vegans, yet, unfortunately. So, I wasn’t sure where to begin with making a plant-based version of french toast.

Our 3-ingredient pancakes have been a huge hit, and are quite frankly, a deliciously healthy alternative to regular pancakes. Bananas are a hidden gem in the vegan world – especially when it comes to “sweet” recipes, like breakfast or dessert.

I did some research and browsed a handful of recipes, then one day, I decided that I’d come up with my own concoction and give it a try utilizing what I had learned from other recipes.

3 ingredients, 15 minutes:

Much like the 3-ingredient pancakes, blended bananas a milk are a dream team. In a way, the bananas became the “egg” replacement.

I blended together 2 ripe bananas, almond or soy milk, added cinnamon and called it a day.

Pouring into a wide mixing bowl, I dipped my bread in to the mix, covering both sides completely, and tossed it into a pan over medium heat with just a little bit of coconut oil.

The key to this french toast is much like the pancakes: keeping it lower heat, and lowering as you cook and the pan heats up, to prevent any burning.

A recommendation for this recipe would be to use a griddle, either a frying handheld one or the electric ones. That way you can cook all french toast at the same time and none of them get cold.

It took me a few tries to get this french toast right. The first two times I burned at least one piece of bread. The third try I used a griddle which allowed me to cook all pieces at the same time at the same temperature, keeping it consistent.

If you are using a regular fry pan, remember that after the first piece or two, the pan will have heated to a higher degree. Therefore turning it down slightly with each new piece would decrease your chances of burning.

We enjoyed this with maple syrup and a tofurky sausage on the side to add a little savory/salty to the plate, which was great.