Sometimes French toast is a little too eggy for me – I have a real rocky relationship with eggs. We’re not good friends, more acquaintances you think you want to see, then when you do you spend the next two hours nauseous and deeply regretting you ever wasted your time. Hidden in things like quiche I don’t mind, but outright… not so much.
This vegan French toast is lovely – sweet, silky and tastes like bananas (which I also don’t like, but will save that story for another day!) Topped with maple syrup and a dusting of cinnamon, I’d find it hard to say no.
The recipe comes from the 21 Day Vegan Kickstart meal plan from last year, so if you’re following my plan for this week, it’s a bonus surprise. ‘Tis good.
Vegan French Toast
2 medium bananas
2/3 cup soy milk
2 tablespoons maple syrup
1/8 tsp cinnamon
4 slices whole-wheat bread
vegetable oil spray
1. Blend bananas, soy milk, syrup and cinnamon until smooth.
2. Pour into a flat, shallow dish and soak bread slices 1 minute on each side.
3. Transfer carefully to a vegetable oil sprayed skillet. Cook first side until lightly browned, about 3 minutes, and cook second side til browned.