Ingredients
1 1/2 cup non-dairy milk of your choice
1/4 cup ground chia seeds
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt (optional – Himalayan Black Crystal Kala Namak Salt – smells like eggs)
1 T nutritional yeast (optional)
6 slices of bread (best to not be super fresh, can be gluten-free)
Vegan butter (Earth Balance or Miyoko)
Banana Pecan Butterscotch Maple Syrup
2T vegan butter
1/3 cup coconut brown sugar
1/2 tsp vanilla
3 large bananas (or 4 small). Split in half lengthwise and then in thirds.
1/3 cup chopped, salted pecans
1/2 cup maple syrup (optional)
Recipe
- Whisk together non-dairy milk, ground chia seeds, vanilla, cinnamon, salt, and nutritional yeast in a shallow pan, for example; an 8 “ glass pyrex pan.
- Let mixture rest while you slice, unfreeze, or assemble your bread. Best if the mixture sits for about 10 – 15 minutes.
- Heat up griddle to low/medium heat and add vegan butter.
- Dip slices of bread in mixture, turn once and coat each side (scrape off extra back into pan). (If you are making both regular and gluten-free french toast, dip the GF bread first).
- Place dipped bread onto the griddle and repeat with as many pieces as you can fit on the griddle.
- Let cook on the first side until slightly brown and crisp (but not dry and burnt).
- Flip and cook the other side of each slice until firm (but not dried out).
- When all pieces are done, and the griddle is still on medium heat, add 2T vegan butter to griddle.
- Then add coconut brown sugar and vanilla and stir until sugar is melted.
- Then add bananas; gently stir to coat and slightly cook.
- Add chopped, salted pecans.
- Add maple syrup if you like a more syrupy goo.
- Plate it up! Add a little more vegan butter if you like (or not) and top with Butterscotch Banana Pecans. If you like, go crazy with some cashew yogurt on the side!
