Vegan French Toast…. Yes!!!!!
Last weekend I stayed at a friends amazing country home. I was the only vegan, and as I was munching away on my peanut butter toast, I found myself contemplating how to veganize the French toast that was being served up. After doing a bit of research and reading several recipes, I came up with my own version, and it turned out so, so yummy!
What do you use for egg!? Pssshhhh… Egg shmegg. This recipe is 10 times more awesome than “regular” french toast. Full of creamy coconut and banana goodness, in my opinion, this is the ultimate upgrade to French Toast.
In a food processor or blender, add your coconut milk (shake can before opening), banana, vanilla, a bit of maple syrup, and cinnamon.
Pulse, and whizz that up until you have a thin smoothie like consistency. If it is too watery, add more banana and blend again.
Heat up your pan to about medium and add a pat of butter. Pour your French Toast dip into a shallow bowl that will fit your slices of bread. When pan looks ready, dip your bread in and coat both sides.
*Note Sometime the sauce ventures around the pan and burns, just scrape it out and add a new pat of butter between batches.
Vegan French Toast made with coconut and banana. Quick, easy, and completely scrumptious! Perfect for brunch or breakfast.
- 1 large banana
- 3/4 cup full-fat coconut milk
- 1 tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon vegan butter or light oil for frying
- 4 - 6 slices day old bread
In a food processor or blender, add the banana, coconut milk, maple syrup, vanilla extract, and cinnamon. Blend to a smoothie-like consistency. Pour your French toast dip into a shallow bowl that will fit your slices of bread.
Heat the vegan butter in a non-stick frying pan over medium heat. When hot, dip a slice of bread into the batter and coat both sides. Place the bread in a hot pan and fry for a couple of minutes per side until golden brown.