Vegan Egg French Toast

Ingredients

• 240 ml (1 cup)plant-based milk (almond or soya milk recommended)
• 125 g (1 cup)flour (wholemeal or plain)
• 30 g (1/4 cup)chickpea flour or egg substitute of choice (such as flaxseed meal mixed with water or tofu)
• 15 ml (1 tbsp)maple syrup or agave nectar
• 1 tsp (about 2.5 g)cinnamon (optional)
• 1 pinchsalt
• 30 ml (2 tbsp)coconut oil or vegan butter, for greasing the skillet
• as neededfresh fruit, such as berries or bananas
• as neededmaple syrup, for serving
• as neededicing sugar, for garnish

Instructions

1. 1

   Mix the batter

   Whisk the plant-based milk, flour, chickpea flour or chosen substitute, maple syrup, cinnamon and salt in a bowl until smooth.

2. 2

   Let it thicken

   Leave the batter to stand for a few minutes so it can thicken.

3. 3

   Heat the skillet

   Warm a non-stick skillet or griddle over medium heat and grease it with coconut oil or vegan butter.

4. 4

   Cook the batter

   Pour a ladleful of batter into the skillet and allow it to spread on its own. Cook for 3–4 minutes on each side, until golden brown and crisp.

5. 5

   Serve it warm

   Serve warm with your choice of fresh fruit, maple syrup or a sprinkle of icing sugar.

What is vegan egg French toast?

French toast is a familiar breakfast dish with variations found in many places; despite its name, it is not exclusive to France. This version is plant-based and uses a flour batter rather than an egg-and-milk mixture.

Chickpea flour helps give the batter body, while plant-based milk makes it easy to whisk together. Cooked in a skillet, it takes on a golden outside and makes a satisfying base for sweet toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 6g protein, 30g carbs, 4g fat.

The flour supplies most of the carbohydrates, while the plant-based milk and chickpea flour contribute some protein; the oil or vegan butter provides much of the fat. To balance the plate, serve a portion with fresh fruit and choose syrup or icing sugar to suit your preference.

Choosing the flour

Plain flour: it gives a smooth, fairly light batter and is an easy everyday choice.

Wholemeal flour: this brings a heartier flavour and texture. Whichever you choose, whisk thoroughly so the batter has no obvious lumps.

Getting the batter right

Chickpea flour: it thickens the mixture and gives it structure without egg. If using another suggested substitute, follow its preparation needs; flaxseed meal, for example, is specified as mixed with water.

Resting time: leave the whisked batter for a few minutes as directed. It should thicken slightly, making it easier to ladle into the pan.

Cooking for a golden finish

Medium heat: warm the skillet before adding the batter, then grease it evenly with coconut oil or vegan butter. A non-stick pan helps the rounds release more easily.

Doneness: cook each side for 3–4 minutes, looking for a golden-brown, crisp surface before turning. Adjust the heat if the outside colours too quickly.

Sweet or savoury toppings

Fruit and syrup: berries or banana add freshness, while maple syrup brings extra sweetness. Add only as much as you like when serving.

Savoury direction: leave out the optional cinnamon and maple syrup in the batter, then choose savoury toppings. Keep the skillet-greasing step the same.

Serving and timing

Serve the toast warm, straight from the skillet, with fruit, maple syrup or icing sugar. The recipe takes 25 minutes in total, including mixing, resting and cooking.

For a relaxed breakfast, set out the toppings before you start cooking so they are ready when the toast comes off the heat.

Recipe notes & tips

• Whisk the dry ingredients into the plant-based milk gradually to help avoid lumps.
• Let the batter stand for a few minutes before cooking so it can thicken.
• Use a non-stick skillet or griddle to make turning and lifting the toast easier.
• Grease the skillet before each batch as needed.
• Prepare your fruit and other toppings before the first round is cooked.

Variations

• Use soya milk: swap it for almond milk for a different plant-based base.
• Try wholemeal flour: use it instead of plain flour for a heartier texture.
• Add banana: serve slices on top for a naturally sweet fruit option.
• Choose berries: scatter fresh berries over the warm toast before serving.
• Make it less sweet: omit the optional cinnamon and maple syrup from the batter, then serve with savoury toppings.

Common mistakes to avoid

• Skipping the rest: the batter may be thinner than intended; leave it for a few minutes to thicken.
• Uneven mixing: lumps can remain in the batter; whisk until smooth before resting.
• Overheating the skillet: the outside can colour too quickly; cook over medium heat.
• Turning too early: the first side may not be golden or crisp; allow 3–4 minutes before flipping.
• Forgetting to grease the pan: the batter may stick; coat the skillet with coconut oil or vegan butter.

How to store

Refrigerate leftover cooked portions in a covered container and eat within 2 days. Reheat in a lightly greased skillet until warmed through.

Frequently asked questions