Easy French Toast (vegan)

1. Prepare the Batter:  In a blender, combine the banana (if using), cornstarch, cinnamon, vanilla extract, maple syrup, and almond or oat milk. Blend until smooth.
2. Heat the Pan: Place a non-stick skillet or griddle over medium heat and add 1 tbsp of vegan butter. Allow it to melt and coat the surface.
3. Dip the Bread: Dip each slice of bread into the batter, ensuring both sides are well-coated. Let any excess batter drip off.
4. Cook the French Toast: Place the dipped bread slices onto the heated skillet. Cook for 2-3 minutes on each side, or until golden brown and crispy.
5. Serve: Serve immediately with your choice of toppings, such as fresh fruit, maple syrup, or powdered sugar.

Notes:

Thick bread like brioche or sourdough makes better French toast than thin sandwich bread — it absorbs the batter without falling apart.

The batter should coat the back of the bread without dripping off excessively. If too thin, add a little more flour or cornstarch.

Tips:

Let each slice soak for 20–30 seconds per side to fully absorb the batter.

Cook over medium heat, not high — high heat browns the outside before the interior is cooked through.

Storage:

Leftover cooked French toast keeps in the refrigerator for up to 2 days. Reheat in a dry skillet or toaster oven. It also freezes well — freeze in a single layer then transfer to a bag for up to 1 month.

Swaps:

Any non-dairy milk works. Challah or sourdough can be used instead of brioche. Add 1 tsp of orange zest to the batter for a citrus twist.