Eggless French Toast
Makes the BEST eggless French toast that also happens to be vegan, dairy-free & healthy ! It is crispy yet soft, and is incredibly easy to whip up.
Servings 5 servings
- 1 medium ripe banana ( about 3.5 oz / 100g )
- ¾ cup plant milk *
- ⅓ cup chickpea flour
- 1 teaspoon ground flax seed ( or ground chia seed )
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 5 slice bread of choice **
Prepare the batter by placing banana, milk, chickpea flour and ground flax into a blender and blend until a smooth. Transfer batter to a shallow bowl or deep plate that is large enough to fit your bread.
Heat up a non-stick pan over medium heat and pour in a small amount of oil, just enough to coat the bottom of your pan. While waiting for pan to heat up, dip a slice of bread in the batter for 10-15 seconds on each side.
Let it cook for 4-5 minutes on each sides, or until golden brown. Repeat for the rest and serve your French toast immediately.
*Any types of plant milk will work in this recipe. You can even use regular ones if not vegan.
**Any kind of bread will work in this recipe, but I do recommend using thicker slices, slightly stale bread as they will soak up the batter more readily.
Oil-free version - cook them on a good non-stick pan without oil.
Gluten-free version - use gluten-free bread.
Freezing - To freeze, first arrange them in a large plate or tray and place them in the freezer for a few hours, or until they are frozen. You can now transfer them into zip-top bags or sealed containers.
Reheat frozen French toast - simply toast them in an oven preheated to 200C / 400F for 8-10 minutes, until they are thoroughly heated, flipping halfway through.
Calories: 127kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 185mg | Potassium: 187mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg