AuthorJen BookerMy friend made this for me for brunch and it's delicious!
To a shallow bowl or baking dish add cornflour and flax seed then slowly add in dairy-free milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, black salt (or sea salt), cinnamon, ripe mashed banana. Whisk again to combine.
Heat a large skillet over medium heat.
In the meantime, add your bread slices to the batter and soak on each side for ~15-20 seconds. It shouldn’t be super soggy, but they should be well coated.
Add a bit of vegan butter to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for 2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelised. Repeat as needed until all French toast is prepared
Serve with maple syrup, yoghurt, fresh berries and a sprinkle of icing sugar
Ingredients
Directions
To a shallow bowl or baking dish add cornflour and flax seed then slowly add in dairy-free milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, black salt (or sea salt), cinnamon, ripe mashed banana. Whisk again to combine.
Heat a large skillet over medium heat.
In the meantime, add your bread slices to the batter and soak on each side for ~15-20 seconds. It shouldn’t be super soggy, but they should be well coated.
Add a bit of vegan butter to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for 2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelised. Repeat as needed until all French toast is prepared
Serve with maple syrup, yoghurt, fresh berries and a sprinkle of icing sugar