1 min read

Eggless French Toast

A modern an easy-to-make spin on a classic breakfast loved the world over.                  


1 just ripe banana (~1/2 cup mashed)

1 1/4 cups unsweetened almond milk

1/2 tbsp. flaxseed

1/4 tsp cinnamon

4-5 slices hearty wheat bread (Sturdy rustic breads work best here. If using a sandwich-style type of bread, soak it for less time)

Optional: 1/2 tsp vanilla extract, 1 tbsp. almond meal for texture, maple syrup/peanut butter for topping.


  1. Mash banana in a large shallow bowl.
  2. Add almond milk, flaxseed, cinnamon and stir. If your batter appears extremely gloppy, add more almond milk to thin it out. It should be pourable. (Vanilla is optional.)
  3. Let batter rest for 5 minutes while you preheat your griddle or skillet to medium heat.
  4. Once your surface is hot, coat generously with vegan butter or coconut oil (I used Earth Balance because I like the flavor).
  5. Dip your slices of bread into the batter and let rest for about 5-10 seconds on each side. Use your fingers to ensure the bread slices are completely submerged inside the batter. Transfer immediately to the griddle. Optional: sprinkle the freshly dipped sides with a little almond meal for added texture.
  6. Cook for 3-4 minutes on each side or until evenly golden brown. Flip carefully using a sturdy spatula, as the banana mixture can be a bit sticky if you’re not gentle. If your French toast appears to be browning too quickly or burning, turn down the heat on your griddle.
  7. Serve immediately with desired toppings.