A perfect meal for a quiet morning. This vegan combination works so well! Enjoy all the traditional flavours and textures with this recipe! Serve with some fresh fruit!
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 2 flax "eggs" Combine two Tablespoons of ground flaxseed with 6 Tablespoons of warm water and let sit for a few minutes.
- 2 cups oat milk or other plant milk
- 1/4 cup cornstarch
- 2 Tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 6 thick slices sturdy bread I used day-old sourdough, 1/2 inch slices.
- oil for frying
Ingredients
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Rate this recipe!
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Instructions
- Make your flax "eggs".
- Heat a heavy, non-stick pan with a little oil to a medium heat.
- In a bowl wide enough for your bread, whisk the cornstarch into the milk to dissolve, then whisk in the remaining ingredients, except for the bread.
- Soak your thick slices of sturdy bread in the milk mixture, one slice at a time, for a moment on each side. Dip all slices and place on a plate.
- Cook your slices on the pan at a medium heat. Flip over when the bottom is well-browned. Cook long enough for the inside to set a little and the outside to crisp!
- Serve warm with some fresh fruit and a drizzle of maple syrup or a little icing sugar. To make this gluten-free, just use a gluten-free bread. Enjoy!
Recipe Notes
Try using a cinnamon-swirl raisin bread to add a special twist!
