The Best Vegan French Toast! Recipe

I’ve perfected a Vegan French Toast Recipe using chickpea flour as an egg replacer that truly cooks up just like real eggs.

I kept chasing the perfect slice and finally landed on something that actually fools you. Truly the best vegan French toast ever!

It uses chickpea flour as an egg replacer, you’ll be amazed how it cooks up just like real eggs!. I mix it with unsweetened non dairy milk and a pinch of spices, and every time it browns in the pan I swear it smells almost wrong for being vegan.

I call it my go-to for an Easy Vegan French Toast weekend, and it’s become a weirdly popular pick at casual Vegan Brunch with friends who never believe it’s egg free. Give it a shot.

Ingredients

• Chickpea flour adds protein and fiber, gives a slightly nutty, savory base
• Non dairy milk keeps things silky, adds mild sweetness, not too heavy
• Aquafaba or water helps bind batter, gives lightness when you fry ’em
• Maple syrup or sugar sweetens batter and helps make a lovely crust
• Turmeric gives that golden color, but barely changes the taste
• Kala namak black salt brings eggy sulfur notes, use sparingly, it’s strong
• Day old bread soaks batter without falling apart, you’ll get chewy center

Ingredient Quantities

• 3/4 cup chickpea flour
• 1 cup unsweetened non dairy milk (almond, oat or soy)
• 2 tablespoons cornstarch or arrowroot powder
• 2 tablespoons aquafaba or water
• 1 tablespoon maple syrup or cane sugar
• 1 teaspoon vanila extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric for color
• 1/4 teaspoon kala namak black salt or 1/4 teaspoon fine sea salt (optional)
• 6 to 8 thick slices day old sturdy bread such as sourdough or vegan challah
• 2 to 3 tablespoons neutral oil or vegan butter for frying
• Maple syrup for serving
• Fresh berries or sliced banana for serving optional
• Powdered sugar for dusting optional

How to Make this

1. In a bowl whisk together 3/4 cup chickpea flour, 2 tablespoons cornstarch or arrowroot, 1 cup unsweetened non dairy milk (almond, oat or soy), 2 tablespoons aquafaba or water, 1 tablespoon maple syrup or cane sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric for color and 1/4 teaspoon kala namak black salt or 1/4 teaspoon fine sea salt if using, until smooth and lump free; let the batter rest 5 to 10 minutes so the chickpea flour hydrates and the mix thickens.

2. Prep 6 to 8 thick slices of day old sturdy bread like sourdough or vegan challah; if your bread is fresh toast it lightly so it wont go mushy when soaked.

3. Heat a heavy skillet over medium low heat and add 2 to 3 tablespoons neutral oil or vegan butter, you want it hot enough to sizzle but not smoke.

4. One at a time dip a bread slice into the batter, coat both sides and let excess drip off; dont soak too long or the slice will fall apart, but make sure it’s well coated.

5. Place the coated slice in the skillet and cook 2 to 4 minutes per side until golden and crisp, lowering the heat if it browns too fast; press down lightly with a spatula for even contact.

6. Flip and cook the second side, then transfer finished slices to a wire rack or a baking sheet in a warm oven (about 200 F) to stay crisp while you cook the rest.

7. Cook in batches, adding a little more oil or butter between batches if the pan looks dry, and wipe out any burnt bits so they dont make the next batch bitter.

8. Serve stacked with maple syrup, and top with fresh berries or sliced banana if you like; dust with powdered sugar for a pretty touch.

9. Quick hacks: use a pinch of kala namak for an eggy flavor but dont overdo it, arrowroot works great instead of cornstarch for a lighter crust, aquafaba gives extra fluff, and the turmeric is just for color not flavor so a little goes a long way.

10. If you need to make ahead the batter keeps in the fridge up to 24 hours, whisk it again before dipping and add a splash of milk if it thickened too much.

Equipment Needed

1. Large mixing bowl — for whisking the batter
2. Whisk
3. Measuring cups and spoons
4. Shallow dish or pie plate for dipping the bread
5. Heavy skillet or cast iron pan
6. Heatproof spatula or metal turner
7. Tongs (or a fork) for flipping and transferring
8. Wire rack set over a baking sheet to keep slices crisp and warm

FAQ

The Best Vegan French Toast! Recipe Substitutions and Variations

• Chickpea flour (3/4 cup): use 3/4 cup oat flour or 3/4 cup all purpose flour, you’ll get a softer less “eggy” result. If you use AP flour add 1 teaspoon baking powder for a little lift.
• Unsweetened non dairy milk (1 cup): swap with soy, cashew, rice or canned light coconut milk thinned with a little water. If you don’t need it vegan regular cow milk works fine too.
• Cornstarch or arrowroot (2 tbsp): replace 1:1 with tapioca starch or potato starch, or use twice the amount of all purpose flour (so 4 tbsp flour) if that’s what you have.
• Aquafaba or water (2 tbsp): use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (wait 5 minutes), or 2 tablespoons silken tofu blended smooth for the same binder effect.

Pro Tips

1) Let the batter rest and treat it like a sauce, not a pancake batter. Give the chickpea flour at least 5 to 10 minutes to hydrate and thicken, and if you make it ahead keep it in the fridge up to 24 hours. Whisk it again before dipping and add a splash of milk if it got too thick, otherwise the coating will be uneven.

2) Use sturdy, slightly stale bread and don’t drown it in batter. Toast fresh slices briefly first so they hold up, coat each slice quickly and let the excess drip off. If you soak too long the slice will fall apart, but if you barely coat it you wont get a good crust.

3) Control the heat and stay vigilant while frying. Aim for a steady sizzle not smoke, lower the heat if it’s browning too fast, and press lightly with your spatula so the whole slice makes contact. Cook in batches, add a little oil between batches and wipe out burnt bits so the next round doesn’t taste bitter.

4) Small flavor and texture hacks that actually matter. A tiny pinch of kala namak gives an eggy note but dont overdo it, turmeric is only for color so use sparingly, arrowroot gives a lighter crisp than cornstarch, and a splash of aquafaba makes the coating a bit fluffier. Keep finished slices on a wire rack or in a low oven to stay crisp while you finish the rest.