{"id":4303,"date":"2014-03-17T05:58:54","date_gmt":"2014-03-17T12:58:54","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=4303"},"modified":"2017-02-18T13:49:34","modified_gmt":"2017-02-18T21:49:34","slug":"vegan-french-toast","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/vegan-french-toast\/","title":{"rendered":"The Perfect Vegan French Toast"},"content":{"rendered":"

The Perfect Vegan Pancakes<\/a> recipe is by far the most popular on this website. It ranks high in Google for the search term “vegan pancakes” and I notice a big spike in web traffic every Saturday morning for that reason. In fact, on March 4th, the traffic to this website was off the charts and I couldn’t figure it out… until I realized it was national pancake day. \ud83d\ude42<\/p>\n

Despite the success of these vegan pancakes, I’ve been feeling like something is missing. I mean, what’s the question that rings out around the world on Saturday morning, “pancakes or french toast<\/strong><\/em>?” We’ve solved the vegan pancake problem, but unfortunately, I think we can do a better job with vegan french toast.<\/p>\n

The challenges here are understandable when you consider that the key to a good french toast is an eggy batter. Obviously, that doesn’t work for vegan cooking. So the most common solution is banana. Like, mash up a banana with milk, coat the bread, and pan fry. There’s nothing inherently wrong with this, but banana never creates a solid crust; it just becomes a goopy caramelized coating. Not to mention, it doesn’t exactly have the right flavors. So, to combat these problems, we’re throwing out the banana, adding flour to form a crusty coating, switching to coconut milk for a more solid mouthfeel, and throwing in a few clever ingredients to develop a more egg-like taste. <\/p>\n

\"Vegan<\/p>\n

Makes 6 slices<\/em><\/strong><\/p>\n

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Ingredients:<\/h4>\n
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