As you guys already know, I love breakfast. If I could eat breakfast all day every day, I probably would. But, let’s face it: not all breakfasts are that healthy and nutritious. I’ve been trying to find and create healthier breakfast options that actually fill me up and keep me satisfied until lunch time. However, if I were to choose between a hot stack of buttermilk pancakes slathered in Earth Balance (vegan butter) and maple syrup or a bowl of oatmeal with berries, I’d still pick the pancakes 😉
During week days, Davis and I don’t have much time to make breakfast, so it’s usually a simple breakfast (like cereal or toast + some sort of fruit) or ‘grab and go’ type of thing. On the weekends it’s different; breakfast is a bit more elaborate in terms of taking the time to make it, then sitting down and enjoying it. It’s pretty much the only time we get to eat together in the mornings, unless I have get up the same time Davis does for work. Typically, I’d make waffles, [chocolate chip] pancakes, quickie rolls, biscuits and gravy, or whatever sounds good to us.
This morning, we weren’t sure what to make for breakfast. I’ll usually have an idea, but I wanted something different than our typical waffle or pancake breakfast. It had been a while since we’ve had french toast, so that’s what I made. Instead of making your average french toast with eggs, milk, cinnamon and vanilla, I found vegan version of french toast. I’ve made a couple of vegan versions of french toast in the past, but unfortunately, I hadn’t found any that I really liked. It wasn’t until I found this recipe by LoveandLemons. I quickly scanned the ingredients list and thought, ‘that looks good and I’m making it!’ I had all the ingredients on hand which is always a plus. Instead of using ciabatta bread like the recipe notes, I went ahead and used a sprouted whole grain bread because it’s what we had on hand.
As soon as the battered bread hit the hot griddle, the sweet scents of maple syrup, cinnamon and vanilla filled the room. It was heavenly. This recipe contains nutritional yeast (gives the french toast a slight eggy flavor), a seasoning you might not have, but you can easily buy it on Amazon, at Whole Foods, or any natural food and health store. I wouldn’t recommend leaving it out, but if you don’t want to buy nutritional yeast just for this recipe, then it should be okay (haven’t tried it without it). I’d just add a tad bit more flour (maybe 1 tsp or so). I found this recipe to be extremely easy, quick, and tasty. While this recipe resembles the texture and flavor of your average french toast, just remember it’s not supposed to taste just like it.
I topped our french toast slices with berries, a light dusting of cinnamon roll flavor protein powder, and maple syrup. Needless to say this was boyfriend approved and thought you guys would like it too, too!
Serves: 2-3 people
- 6 slices, slightly stale ciabatta bread, sliced about ¾-inch thick* (I used this bread)
- 1 cup Almond Breeze Almond Milk, vanilla flavor (I used unsweetened vanilla almond milk)
- 1 tablespoon maple syrup, plus more
- 2 tablespoons flour (I used all purpose flour)
- 1 tablespoon nutritional yeast*
- 1 teaspoon cinnamon
- small pinch of nutmeg
- small pinch of salt
- coconut oil, for the pan
- serve with: powdered sugar, a dab of vegan butter, maple syrup & fresh fruit
- Whisk together the almond milk, maple syrup, flour, nutritional yeast, cinnamon, nutmeg and salt.
- Place bread in a shallow dish (with sides) that holds all of the bread. Pour the mixture over the bread, flipping it around to coat thoroughly.
- Heat coconut oil in a large skillet over medium-high heat. When the pan is hot, place the bread slices and cook for a few minutes per side, until golden brown.
- Serve with powdered sugar, a dab of vegan butter, maple syrup & fresh fruit.
*this is gluten free if you sub in gluten free bread
*nutritional yeast is not the same as baking yeast, look for yellow nutritional yeast flakes in the bulk bins of your health food store.
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