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Linda McCartney’s French Toast
This recipe for quick and easy vegan French toast has been adapted from one in Linda McCartney’s Family Kitchen.
Coursebreakfast, brunchCuisineContinentalDifficultyEasy
Servings
6
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
3 Tbsp. all-purpose or chickpea flour
1 1/2 cups unsweetened plant-based milk
2 Tbsp. maple syrup
2 tsp. vanilla extract
2 tsp. ground cinnamon
6 thick slices soft whole wheat, white, or gluten-free bread
Coconut oil, for frying
Directions
- In a bowl, whisk together the flour, vegan milk, maple syrup, vanilla extract, and cinnamon until thoroughly combined and lump-free.
- Pour the mixture into a wide, flat dish.
- One by one, dip the slices of bread into the mixture, leaving them for 10 to 15 seconds on each side, so they’re soft but not falling apart.
- Warm 2 teaspoonfuls of the coconut oil in a large nonstick frying pan over medium heat. Once the oil is hot, add 2 or 3 slices of bread and fry for 3 to 4 minutes on each side, until golden and slightly crispy.
- Fry the remaining bread in the same way, adding more coconut oil to the pan as needed.
- Serve with maple syrup and the toppings of your choice (like fresh fruit, jam, or nondairy yogurt).
