Celebrate Mother’s Day this coming Sunday with this vegan version of a traditional French toast.  Find this and other super breakfast and brunch recipes in The 30 Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking.  Serve with almond butter, flaxseed oil, and maple syrup or homemade syrup, or sprinkle with cinnamon and top with fresh fruit such as mango!
Makes 10 slicesbreakfast - french toast with raspberries and maple syrup, verti
  • 1 recipe French Toast Batter (see below)
  • Vegan butter or oil of choice
  • 10 slices bread of choice
French Toast Batter
  • 1 1/4 cups soy, rice, or coconut milk, or soy creamer
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 tablespoons almond butter or tahini or a combination
  • 3 tablespoons flour (try spelt or buckwheat)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup, Sucanat, organic sugar, or sweetener of choice
  • 1 tablespoon ground flaxseeds (optional)
1. Preheat a griddle or large cast-iron pan over medium-high heat.  Combine the batter ingredients in a large bowl and whisk well.
2. Place a small amount of vegan butter on the griddle.  Dip the bread slices into the batter, coating both sides well, and place on the griddle.  (Three or four slices should fit simultaneously on a griddle or large cast-iron pan.)  Flip after a few minutes, to prevent sticking.
3. Cook until browned on both sides, about 5 minutes, adding more vegan butter to the griddle if necessary to avoid sticking.  Rewhish the remaining batter between dipping the bread slices.  Serve the toast with toppings of choice.