Vegan French Toast


As a lifelong  pancake girl, I never thought I’d get around to writing this post. But my husband’s a French toast guy, and last weekend I wanted to make him a special brunch treat, so here we have it.

I’ve tried vegan French toast recipes before and they just seemed too soggy or blah in the flavor department. But this recipe gets the dipping mixture right, with the addition of a bit of starch and garbanzo bean flour (besan) for a thicker consistency. The trick is a quick run through the blender to well incorporate the ingredients. Also, making sure the baguette is at least a day old helps ensure a crisp result.

Vegan French Toast

recipe courtesy Isa Chandra Moskowitz


Loaf of Italian or French bread, baguette shaped, preferably stale
1/2 cup soy creamer (soy or coconut milk would make a good substitute)
1/2 cup non-dairy milk
2 tablespoons corn starch
1/4 cup chickpea flour (this is key)

Dash of vanilla extract (optional)

Pinch of cinnamon (optional)

Several tablespoons canola or vegetable oil (for frying)

Powered sugar for finishing (optional)


Slice the baguette into rounds about 1-inch thick and set aside. Combine all remaining ingredients (except oil and powdered sugar) in a blender and mix for a few seconds until fully incorporated. Pour into a shallow dish ( I use a pie plate).


Heat a non-stick skillet to medium-high with a thin layer of oil. Dip rounds of bread (don’t soak, you just want the mixture to cling to the outside) and place immediately in hot skillet and brown on both sides. Serve hot with a sprinkle of powdered sugar, vegan butter and maple syrup.





      1. Great! Remember to run it through the blender for a few seconds to really incorporate the dry so it doesn’t sink to the bottom of your dipping dish πŸ™‚

  1. I have been long searching for a good vegan french toast recipe, using bananas always burns my pans! I will be giving this one a try, just wondering is there a more classic pantry replacement for the chickpea flour? Thank you nonetheless for this wonderful recipe!

    1. Chickpea flour seems to be one of those magic ingredients that lends consistency and body to recipes that normally call for eggs. I don’t know. Perhaps aquafaba might work (the liquid from canned chickpeas). Thanks for stopping by, Sophie!

  2. I LOVE how this does not just blatantly take a regular recipe for french toast and replace it with soy milk and an egg replacer. Those egg replacers can be so tempermental! I love seeing recipes rich in whole food ingrediants. Can’t wait to try these!

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