Easy Vegan French Toast

Easy Vegan French Toast Recipe - so simple to create with only a few ingredients, yet so delicious, it'll 'wow' you! The perfect vegan weekend breakfast!

This vegan french toast recipe is one of the simplest recipes that I create regularly - but as I get a lot of questions on how I create my French toast every time I post one, here’s a recipe for it!

I don’t actually recall having ‘French toast’ ever as a kid - or at least we didn’t name it that. There is something similar in Bavaria (Germany), where my mum is from. She always called it ‘Arme Ritter’ - which roughly translates to ‘poor knights’. My mum always told me that it was the food for the poor in the middle ages, as it was a way to use up stale bread - and in general the ingredients used are very simple and cheap.

Traditionally ‘Arme Ritter’ is made with bread, milk and eggs.

One thing I love the most about this Easy Vegan French Toast is simply that there are no limits to the toppings (I love toppings, in case you didn’t notice until now!).

Instructions

• Bread
• Plant-based milk
• Plain flour
• Cinnamon
• Coconut oil for frying
• Your favourite toppings (scroll down for my favourites)

This is a very basic easy vegan french toast recipe which can be adjusted to your liking. You can, for instance, add protein powder to the flour mix, add flaxseeds or superfoods (if you’re into that), or involve other flavours such as vanilla, or even cocoa powder... And did someone say coffee? Maybe with walnuts too? Yum!

Instructions

Note: I've intentionally not added any measurements here, as these can vary depending on certain factors, such as the amount of bread, size of the slices, etc. 

To start with, take a slice of bread and put it in a deep plate or wide bowl—pasta plates are usually good for this step—and pour in enough of the plant-based milk to it just about cover the bread.

Whilst that slice is soaking, you've got some time to prepare your flour and milk mix. In another deep plate, blend 1 part flour with 1.5 part milk to make the batter, and stir in a little cinnamon - or cocoa, or coffee.

Now gently take the bread slice out of the bowl and let the excess milk drip off and put it in the flour mix, allowing it to soak for 20 seconds on each side. Once you've let any of the excess batter drop off, put it in your frying pan on a medium to high heat. 

Be sure to cook your slice for 1-2 minutes without moving it, this will give the batter a chance to set on the bottom side of the slice. Once it's firmed up, carefully flip it and cook again for 1-2 minutes. Keep cooking until both sides of your toast are lightly browned and the batter fully cooked. 

Extra Tip: Don’t worry about cooking the batter all the way through – there aren't any eggs in this recipe, so no risk of food poisoning 😉 

I love it when toast is still a little moist on the inside, but if you want it crispy and crunchy the cook it for until you feel it's right, which will probably vary depending on the thickness of your bread.

Do the same again for the other slices of bread and keep stacking until you've got a portion that you're happy with. Finally, it's time to add your toppings! 

Toppings

• Coconut blossom sugar & cinnamon
• Strawberries, coconut yoghurt & maple syrup
• Dutch pancake syrup (also called ‘Schenkstroop’ - it’s basically pure sugar, so not really on the healthy side, but one’s got to live a little!)
• Almond butter & chocolate spread (I gently heat them in my oven for 5 mins at 70 degrees, so they get nice and runny and easy to drizzle!)
• Nuts (especially toasted pecans!) and maple syrup or nut butter
• Whipped coconut cream

This recipe is:

• 100% vegan
• quick and easy
• simply delicious
• easy to make
• very versatile (add all the toppings you want!) 
• egg-free
• dairy-free

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Looking for more delicious vegan breakfast recipes, try some of these for a healthy morning treat: 

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