Cinnamon-Buckwheat Vegan French Toast
1 votes, 5 avg. rating
Total Time: 40 MinutesServes: 4-6 slices


Recipe and Image Source: Go Dairy Fairy
See more at Saturday Strategy


  • 1 cup plain or unsweetened dairy-free milk alternative (such as coconut milk beverage or almond milk)
  • 2 tablespoons buckwheat flour (can sub all-purpose, white-wheat, or millet flour)
  • 1 tablespoon nutritional yeast
  • 1 tablespoon sugar, brown sugar or coconut sugar
  • ¾ to 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 4 to 6 slices stale bread (sprouted whole wheat or gluten-free bread work well)
  • 1 to 2 tablespoons coconut oil, for cooking
  • Fresh fruit (like wild blueberries) and pure maple syrup, for serving


  1. Preheat your oven to 375ºF.
  2. Place the milk alternative, flour, nutritional yeast, sugar, cinnamon, vanilla, and salt in a blender, and blend for 30 seconds.
  3. Pour the mixture into a dish, and soak bread slices in it for 30 to 60 seconds per side. Carefully remove slices to a wire rack placed over a baking sheet or wax paper (to catch drips). Continue with additional slices until all of the liquid is absorbed.
  4. Heat ½ tablespoon oil over medium low heat. Add 2 slices of the dipped toasted, and let cook for 2 to 3 minutes, or until lightly golden on the bottom. Carefully flip, and cook for another 2 to 3 minutes, or until golden.
  5. Place the cooked slices on the rack in your oven, and let bake for 5 minutes, while you cook the next 2 slices.
  6. Remove the lightly baked slices and serve with maple syrup. Repeat until all slices are cooked, baked, and served.

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