This isn’t your typical eggy, drippy french toast, but trust me, it is delicious.


  • 1 loaf whole-wheat bread, frozen and sliced into twelve ¾-inch slices (whole-wheat sourdough preferred)
  • 1 cup unsweetened soy or almond milk
  • 2 tablespoons cornstarch
  • ¼ cup chickpea flour
  • ½ teaspoon pure vanilla extract


  • Pour milk in a wide shallow bowl, then mix in the cornstarch and stir until dissolved.
  • Add the chickpea flour and mix until it’s mostly absorbed (some lumps are okay).
  • Heat a nonstick pan or skillet over medium heat and lightly spray the bottom with nonstick spray.
  • Soak the frozen slices of bread in the milk and cornstarch mixture and transfer to the pan. Cook until the toast is golden brown on both sides and serve immediately with maple syrup and a bowl of fresh fruit.

Ready in about 20 minutes
Makes 6 servings

About the Author

Daniel Velez

4 comments on “French Toast

  1. This morning we ate French toast made with your recipe. It was all you promised it would be! We have tried vegan French toast recipes in the past, but our quest is now over! Thank you for sharing. One variation in procedure. We have a two-cup plastic hand-held shaker into which we put powdered soy milk, cornstarch, chick pea flour and water. A few shakes and we had a smooth mix, no lumps, that coated the frozen bread perfectly. Now we will try other of your recipes. Thanks again.

    • No, you could use oat or wheat flour instead, but chick pea flour will give you a thicker, more egg-like consistency.

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