You betcha! It is absolutely possible. And, oh, it is absolutely scrumptious!
Banana French Toast without the Eggs, Gluten, or Dairy.
And it is truly Vegan if you are using Egg-Free, Dairy-Free bread, such as this recipe from Carrie. of Ginger Lemon Girl, for her Gluten-Free Vegan Crusty Bread, or this one from Sea, of Book of Yum, for Gluten-Free Vegan French Bread (I suggest to substitute cinnamon in place of the rosemary if using for French Toast). Food For Life makes a gluten-free, egg-free, dairy-free bread but it contains honey which technically (for many) does not make it Vegan.
This recipe has become a major morning favorite in our house. Packed with hearty healthy ingredients, it is a great way to start the day, and is only an easy whirl-in-the-blender away.
I guarantee you will not miss the eggs in these babies. Just make sure to grease up that skillet well!
These disappear so fast that the only ones left for my picture were the ones from the end of the batch when I was running out of batter. Oh well. You get the idea. You are all incredibly smart (after all, you are reading my blog, aren’t you?) so you can use that vivid imagination of yours to envision these covered in a thick crusty batter. Oh yeah!
And, yes, because I am still stuck on pumpkin; and yes, because I am pretty sure I am annoying you with all of my pumpkin talk; and yes, because my kids actually do eat pumpkin….I will be trying this recipe with that pureed orange gourd in place of one of the bananas. Will keep you posted on that, though.
VEGAN FRENCH TOAST: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free
3: ripe bananas
1 Cup : hemp milk – plain or vanilla (or Dairy-free or dairy milk of choice)
2 tsp: cinnamon
1/2 tsp: pumpkin pie spice, optional but a nice touch during winter
1 Tbsp: vanilla
2 Tbsp: ground chia seeds or flax meal
6-8: slices of gluten free bread of your choice but see suggestions above to make this a Vegan recipe
2 Tbsp: Coconut or Organic Canola Oil for skillet (make sure to keep skillet well greased in between batches)
1. Blend bananas, milk, cinnamon, pumpkin pie spice, vanilla, and chia or flax, in blender or food processor and pour mixture into pie plate or wide dish.
2. Gently dip bread slices into the mix, coating both sides well.
3. Fry in oil in medium-hot skillet until golden brown, about 2-3 minutes per side.
4. Serve with maple syrup and fresh fruit, if desired, and enjoy.
Do you have a go-to quick breakfast for those hurried school mornings? I am always looking for new ideas too!
This post is linked to Monday Mania.