Basic Vegan French Toast

Vegan French Toast with Fresh Strawberries and Coconut Whipped Cream! #vegan #breakfast #frenchtoast

We just celebrated our fourth wedding anniversary and it caused me to reflect on our early days of marriage, living in Portland in late spring, early summer. I made us breakfast most mornings – just like I do now – and  we’d sit and talk with the windows open before getting to the day’s tasks. I discovered early on John isn’t a pancake guy. The thing is, I’m a pancake girl. But our common ground? French toast. Thank goodness.

Vegan French Toast!Easy Vegan French Toast!

Since going dairy free I haven’t made french toast as often as I used to, but I do miss it. Our favorite recipe is basic with a little cinnamon and vanilla, then topped with fresh strawberries and maple syrup or honey.

I’m not entirely egg-free (though am growing more suspicious of them by the moment), but I wanted to make a vegan french toast recipe A) to see if it was in fact possible to make french toast without eggs, and B) to come up with my own variation to share with you all, as I know there are already a lot of vegan frenchy recipes out there.

At first I considered “thickening” the batter with a starch (i.e. flour) of some kind, but then I really just wanted to keep it healthy and natural. And so, I went with chia seeds. I ground mine up to make them less visible in the final product (for those eaters of yours who inspect every bite and ask, “What’s in this?” before digging in). But this certainly isn’t a necessary step.

Vegan French Toast with Strawberries and Coconut Whipped Cream! #vegan #healthy #easy AND all natural

The batter is basic. Non-dairy milk, chia seeds, vanilla, agave, cinnamon. For the bread I went with a rustic wheat, and found that heartier breads to better here.

The trick to the batter is letting it sit to firm up a bit. Chia seeds typically take 10-15 minutes to activate (longer for pudding), and that’s about how long I let mine rest before dipping the bread in. Go longer for thicker batter, but no too long or it can turn into a pudding (which is not what you want). You’re basically looking for a batter that resembles traditional french toast batter with the egg. Ya dig?

Easy Eggless French Toast with Strawberries and coconut whipped cream! #vegan

The result? A dreamy, simple, perfectly-sweet french toast that’s completely vegan. So what does it taste like?

It’s light
Slightly sweet
Warm from the cinnamon
Tender with a subtle bite
Filling
Wholesome
And perfect for adding whatever toppings you prefer

Vegan French Toast! Simple, healthy and surprisingly similar to traditional french toast!

Me? I went with coconut whipped cream, fresh strawberries and a little maple syrup. This would also be lovely with a compote, sliced bananas, peanut or almond butter, or agave. Consider this recipe a basic french toast base, perfect for adding whatever flavors you want to make it your own.

I hope you enjoy it! And if you do, be sure to take a photo and tag it #minimalistbaker on Instagram. It’s kind of my favorite. Cheers!

Easy Vegan French Toast! One bowl, 6 ingredients and strikingly similar to traditional french toast! #veganVegan French Toast! So simple, so fast SO good!

4.6 from 16 reviews
Basic Vegan French Toast
 
Prep time
Cook time
Total time
 
1-Bowl, 30 minute vegan french toast made with wholesome, natural ingredients like almond milk, cinnamon and chia seeds.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 2-3
Ingredients
  • 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)
Instructions
  1. Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
  2. Preheat griddle to medium heat (~350 degrees F) and grease with 1 Tbsp vegan butter or coconut oil.
  3. 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.
  4. 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.
  5. Top with desired toppings: I went with coconut whipped cream, strawberries and maple syrup.
Notes
*Nutrition information reflects 1 of 5 slices without toppings.
Nutrition Information
Serving size: 1 slice Calories: 95 Fat: 2 g Carbohydrates: 14.6 g Sugar: 3.2 g Sodium: 168 mg Fiber: 3.2 g Protein: 4.4 g

 

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Comments

  1. Liz says

    I will admit up front that I am not vegan, although I respect the lifestyle and many of my family members are vegetarian/vegan. I made these for me and my 9 month old son because we recently discovered that he has an egg allergy. Now I am on the hunt to replace all of my recipes with egg-less versions. Your french toast recipe was delicious!! I absolutely loved it. I tried to grind the chia seeds in my sesame seed suribachi, but those things are hard as a rock and wouldn’t crack!! I have to say that I loved them whole in this recipe, though. It was kinda like a seeded bread – they didn’t seem at all out of place for me. Thank you so much for a wonderful recipe that has earned a spot in my recipe box!

  2. Megan says

    I was SO excited to try this recipe and replace eggs, and it failed miserably!!!! I followed everything to a “T” with no luck and became so frustrated it was ridiculous. I apologize for being negative, but for someone who rarely eats eggs–replacing them in everything I bake, but would rather eat them occasionally to have decent french toast than to get frustrated over making it.

    • Dana Shultz says

      So sorry it didn’t work out Megan! What kind of bread did you use? I had best luck with a hearty, rustic bread, but other people have had success with sandwich bread as well. What seemed to be the issue? I’d love to help troubleshoot!

  3. says

    This recipe sounds delicious! I notice some people struggling a bit with this recipe . . . it may be that they’re allowing the bread to soak up the batter too long which could create a real mess. With other eggless recipes I’ve learned to dip quick and not let the bread soak up a lot of liquid. Just a thought ~ hope this helps. I would love a knock out lemon cake recipe for my 60th b-day next year . . . any suggestions? LOVING your recipes (and stunning food photography) for this life-long veg, 10-year vegan.

  4. Dave says

    Awesome! A crowd favorite on the first try! Just need to soak the bread a little more next time. Crusts were a little dry but I may have been the only one who noticed. Clean plates all around. Thx!

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