This recipe was described by my daughter and husband as bread in a pancake. Now I’m not sure if that sounds appealing, and I hadn’t really considered that the mix used for the outside of this french toast is quite pancake like, but it was a fairly accurate description. Whilst you may not think it, french toast is just as easy to make without eggs, and really very tasty.
I generally prefer savoury food, but occasionally I get the desire for something sweet. This can be difficult as I find sweet foods and deserts to be lagging behind other areas when it comes to what you can buy easily in the shops. This recipe for vegan french toast comes in handy as it is quick, tasty and not too awful for calories. You could make it even better by using wholewheat bread, or maybe even wholemeal flour, and switching out the maple syrup for date syrup
Vegan French Toast
- 8 slices Bread (we used sourdough)
- 300 ml Unsweetened Soy Milk
- 3 tbsp Maple Syrup
- 3 tsp Vanilla Extract
- 1.5 tsp Cinnamon
- 150 g Plain Flour
- Icing Sugar for dusting
- Sunflower Oil for frying
- Toppings Biscoff, Peanut Butter, Vegan Nutella,
- In a jug, whisk the Soy milk, vanilla extract and maple syrup.
- In a large bowl, mix flour and cinnamon. Pour in soy milk mix and whisk to remove lumps.
- Cut bread into triangle halves. Put frying pan on heat and add oil, allow to heat.
- Dip halves of bread into to the mix and fry until golden brown, 2 - 3 pieces at a time.
- When cooked, add toppings and dust with icing sugar. We had 3 halves each and felt fairly full.