Vegan French Toast

This is one of my favorite and most surprising vegan versions of a recipe. Jon was finally back after traveling way too long for work, so he asked for a breakfast treat. French toast seemed like a good option!

 Vegan French Toast
The batter for the toast is very easy to make. All you need is some almond milk, a little sugar, and your preferred flavorings.

 Cooking the toast
I like to include some type of fruit topping. This time I used blueberries warmed with a little sugar and vanilla extract, but you could use fresh fruit, jams, or even just powdered sugar.

 Blueberry Topping


Paired with some of Jon’s homemade espresso, this breakfast was a great way to celebrate his return home.

 Vegan French Toast Topped with Blueberries

Vegan French Toast with Blueberry Topping

Serves 2

4 pieces sourdough bread
1 cup almond milk
2 Tbsp brown sugar
1 1/4 tsp vanilla extract 
1/2 tsp almond extract
1/3 cup blueberries (frozen is ok)
1/2 tsp lemon zest
1/2 Tbsp vegan butter
In a flat dish, stir together the almond milk, 1.5 Tbsp of sugar, 3/4 tsp vanilla extract, and the almond extract.
Heat a large non-stick pan over medium-high heat, adding the vegan butter once it is heated.
Quickly dip each piece of bread in the almond milk mixture, flipping to ensure both sides are coated.
Cook until golden brown on both sides. Don’t try to flip the bread early because you’ll end up tearing it.
While the bread is cooking, make the blueberry sauce. Combine the blueberries, remaining sugar and vanilla in a small pot and cover over low heat until the berries have released their juices. Remove from heat and add the lemon zest.
Top the French toast with the blueberry sauce, and serve with maple syrup.



Blueberry Vanilla French Toast

This weekend, I decided to make breakfast. I had a lot of sourdough bread left over, so I thought I would try French toast. One of the breakfast places my family often went to on summer vacation has blueberry French toast that uses tiny Maine blueberries and is delicious.


I started off by slicing up some day-old (really several days old!) bread, and soaking it in a mixture of almond milk, vanilla and almond extract, and brown sugar. The brown sugar really helps to create a crust on the French toast.


As the slices of bread went into the hot pan, i pressed the blueberries into the uncooked side of the bread.


After the toast was crispy on one side, I carefully flipped it over to finish cooking on the other side. I only sent a few blueberries flying across the kitchen!


The toast was great served with some warm maple syrup, and accompanied by some of Jon’s espresso.


Blueberry Vanilla French Toast
1 cup almond milk (preferably unsweetened)
1 Tbsp brown sugar
1 1/2 tsp vanilla extract
1 tsp almond extract 
2 Tbsp vegan butter
12 slices day-old bread (sourdough or other crusty bread is best)
1/2 cup frozen or fresh blueberries
Maple syrup for serving

In a shallow dish, combine the almond milk, brown sugar, vanilla extract, and almond extract. Heat about 1/2 Tbsp of the vegan butter in a skillet (preferably non-stick) over medium-high heat. 

Once the butter is melted and starting to brown, quickly dip enough slices of bread in the almond milk mixture to coat both sides. As the bread cooks, press several blueberries into the uncooked side of the bread.

After the first side of the French toast is golden brown and slightly crisp, gently flip the toast over, trying to keep the blueberries embedded in the bread. Cook the second side until golden brown and crispy. 

Continue to cook the toast in batches until all slices of bread have been used. Serve topped with a little bit of the vegan butter and warm maple syrup.


Blueberry Pancakes with Banana Crunch Topping

Blueberry pancakes on Sunday morning = pampered husband!

Jon was lucky enough for me to offer to make him breakfast this past Sunday morning. Pancakes are one of our favorites, but I decided to make them a little more exciting with a banana crunch topping.

I started off by mixing up the batter using my mom’s Feather Pancake recipe as inspiration, but making it vegan and adding almond and vanilla extracts.


While the pan for the pancakes was heating up, I started the topping by slicing up a banana. This went into a pan with a little bit of butter, brown sugar, a little vanilla extract, and diced pecans. It looked so good that I could have eaten it just like that!


While the topping was cooking away, I made all of the pancakes. I used to have lots of problems with pancakes sticking (making for sad pancakes), but once I figured out the right amount of butter to use in the pan they almost always turn out well. You need to add a little more butter before each batch, and make sure there is enough to coat the bottom of the pan but not so much that it feels like you are frying the pancakes.


I added blueberries to each pancakes as they went into the pan. I have found that when you are using frozen blueberries, they make the batter blue if you mix them directly into the batter! As the pancakes were finished, they got added to my happy pile of pancakes. 🙂


After all the pancake batter was used up, I served them with some clementine slices and topped with the banana topping, which had gotten crispy and caramelized. Breakfast made Jon slightly less grumpy about it being the morning!


Vegan Blueberry Pancakes with Banana Crunch Topping

1 cup whole wheat flour
2 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 flax egg (1 Tbsp ground flax seed mixed in 3 Tbsp water)
1 cup unsweetened almond milk
2 Tbsp canola oil
1 tsp vanilla extract
1 tsp almond extract
1/2 cup fresh or frozen blueberries (if using frozen, defrost before using)
Butter (vegan or regular)

Banana Crunch Topping
1 banana, sliced
2 Tbsp pecans, crumbled
2 Tbsp brown sugar
3/4 tsp vanilla extract

Mix the dry ingredients for the pancakes. Mix together the wet ingredients and then add to the dry ingredients.

Heat a pan over medium-high heat. Add a dab of butter and melt it – there should be just enough butter to lightly coat the bottom of the pan. Use 1/4 cup scoop to form the pancakes. Cook them in batches, adding the blueberries when the batter is first spooned into the pan. Flip the pancakes when there are bubbles in the batter and they easily separate from the pan. Keep warm while cooking the rest of the pancakes.

While cooking the pancakes, make the topping. Heat a small skillet over medium-low heat, then add about 1/2 Tbsp butter to the pan. Once the butter melts, add the sliced bananas to the pan. Allow to cook, flipping the slices as they get browned on each side.

After the bananas are browned, add the pecans, brown sugar, and vanilla extract. Allow to cook for a few more minutes until the sugar has melted and the pecans are crispy.

Spoon the banana crunch topping over the pancakes, and serve with your favorite syrup, agave nectar, or honey.

Mom’s Feather Pancakes


These are the pancakes that my mom always made for us growing up. As the name implies, they are light and fluffy! These are also really easy to make–just mix the dry ingredients together, mix the wet ingredients together, and then combine the two.

I decided to add blueberries, which are added after the pancakes are ladled into the pan.


When you are cooking the pancakes, they should be flipped after they get bubbly in the middle and lightly browned around the edges.


I don’t normally share recipes since I tend to be a “throw whatever in” cook, but for this one I actually do have a recipe from my mom’s cookbook, which Jon refers to as “the menu”. These pancakes are great for a Sunday morning breakfast!

Mom’s Feather Pancakes
1 cup flour (I used whole wheat pastry flour)
2 Tbsp baking powder
2 Tbsp sugar (I used brown sugar)
1/2 tsp salt
1 egg, beaten (I used flax “eggs”)
1 cup milk (I used almond milk)
2 Tbsp oil (a neutral flavored oil is best)

To make flax “eggs”:
Mix 1 Tbsp ground flax seeds with 3 Tbsp water. Let sit for a few minutes until the mixture is thickened and the flax has absorbed some of the water. For baking purposes, this is equal to 1 egg.