Quick & Easy Vegan French Toast

I’ve made several french toast recipes in the past, vegan or not. I won’t lie and say the one I am sharing is the best one – my favorite is actually from Kris Carr’s Crazy Sexy Kitchen cookbook (the recipe is available here). The combination of almond butter, vanilla, nutritional yeast, cinnamon, nutmeg and maple in that recipe is simply amazing and I highly recommend the recipe (I didn’t make the amaretto creme). It’s already quite sweet, so you don’t actually need to eat them with syrup.

However, that recipe does require several ingredients, is more expensive, and is not an option for many food sensitivities, including to salicylates and nuts. I’ve been able to keep my severe eczema at bay with The Eczema Detox. For people following a similar diet – being dairy free, low salicylate, low amine, and low glutamate does not mean you can’t have French Toast! You can actually make some quite easily.

You can make french toast with just bread, milk and flour. I add a bit of maple syrup for a very slight sweetness (but drizzle some more after), and add pea protein since I think it gives some of the more savory flavor you would usually get from eggs.

Use any bread and non-dairy milk you found you can have. If you haven’t found these items in stores, you may make bread and/or milk at home (for bread and milk recipes when following The Eczema Diet, check out this list). The recipe makes enough for a loaf of bread in my case (I use spelt sourdough from Berlin’s Natural Bakery), but the number of bread slices you can make will vary slightly depending on the denseness of the bread you use.

Quick & Easy
Vegan French Toast

Print recipe

Vegan, soy-free (choose milk accordingly), gluten-free (choose bread and flour accordingly), oil-free (if using a non-stick pan), nut-free (choose milk accordingly), low salicylate, The Eczema Diet-friendly

Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

• 2 cups of non-dairy milk
• 4 tbsp spelt flour (use oat or rice flour for gluten-free option)
• 2 tbsp pure pea protein powder (or more flour)
• 1 tbsp pure maple syrup
• 1 loaf of bread

Directions:

1. In a bowl, whisk milk, flour, protein powder and maple syrup until well combined.
2. Heat a skillet or crepe pan over medium heat (note: I use a non-stick crepe pan which does not require any oil, use oil if your skillet requires it to avoid sticking).
3. Dip a slice of bread in the batter. If your bread is light and airy, remove right away so it does not get soggy. If your bread is very dense, leave for a minute so it absorbs the batter.
4. Transfer the bread slice to the pan. Cook for 4-5 minutes, until lightly browned, then flip. Cook again for 4-5 minutes, until lightly browned. You can do 2-3 slices at a time depending on the size of your skillet.
5. Repeat until you have the desired number of french toast. If using oil, add more between batches (note: you can make the number of slices you want and keep the batter in the fridge to use the next few days, or use up all the batter and keep the french toast in the fridge or freezer).
6. Serve with your desired topping (ideas: maple syrup, poached pears, pear compote, vanilla cashew creme).