Ingredients
Units
Scale
- 1/4 cup chickpea flour
- 2 Tablespoons nutritional yeast
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional: 1/8 teaspoon black salt (kala namak)
- 1 cup unsweetened vanilla almond milk or soy milk
- 2 Tablespoons of pure maple syrup
- 1 teaspoon pure vanilla extract
- 6–7 slices of thick-cut crusty whole grain bread of choice
For Serving (optional)
- pure maple syrup
- fresh or frozen berries, sliced bananas
- cashew sour cream
- chopped nuts or seeds
Instructions
- In a large, shallow bowl, whisk together the chickpea flour, nutritional yeast, cinnamon, nutmeg, and black salt. Add the non-dairy milk, maple syrup, and vanilla extract, and whisk to combine. (NOTE: A glass pie dish is perfect.)
- Preheat a nonstick skillet or griddle over medium heat.
- Dip the bread in the batter, flip and coat well, then place in the pan and cook until golden brown, usually 3-4 minutes. Flip the bread and cook until golden brown. Repeat with remaining bread.
- Serve with a drizzle of maple syrup and desired toppings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Vegan Breakfast Dishes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 2 pieces
- Calories: 200
- Sugar: 4.2 g
- Sodium: 295.4 mg
- Fat: 3.4 g
- Carbohydrates: 31.2 g
- Fiber: 5.9 g
- Protein: 10.8 g
- Cholesterol: 0 mg
Keywords: vegan french toast, plant-based breakfast recipes, soy-free, nut-free