Butterscotch Banana Pecan French Toast (GF)
Optionals: Cashew yogurt on the side

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)

  1. 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.
  2. Let mixture rest while you slice, unfreeze, or assemble your bread. Best if the mixture sits for about 10 – 15 minutes.
  3. Heat up griddle to low/medium heat and add vegan butter.
  4. 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).
  5. Place dipped bread onto the griddle and repeat with as many pieces as you can fit on the griddle.
  6. Let cook on the first side until slightly brown and crisp (but not dry and burnt).
  7. Flip and cook the other side of each slice until firm (but not dried out).
  8. When all pieces are done, and the griddle is still on medium heat, add 2T vegan butter to griddle.
  9. Then add coconut brown sugar and vanilla and stir until sugar is melted.
  10. Then add bananas; gently stir to coat and slightly cook.
  11. Add chopped, salted pecans.
  12. Add maple syrup if you like a more syrupy goo.
  13. 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!