This is French toast made without eggs or dairy — a chickpea flour batter stands in for the egg custard and does the job well. It takes 25 minutes start to finish, and the result is genuinely crispy on the outside with a soft center. If you’ve been skeptical about plant-based swaps, this one is a good place to start.
The technique that matters
The batter needs to coat the bread evenly, and that only happens if you whisk the chickpea flour into the milk thoroughly — lumps won’t incorporate during cooking. Once the bread is in the pan, don’t move it. Let it sit undisturbed on medium heat for 2–3 minutes until the underside releases cleanly. If you try to flip too early, the batter is still wet and the slice will tear. Medium heat is the right call here; high heat browns the outside before the center has time to set, and you end up with a raw-tasting middle. A non-stick or well-seasoned cast iron pan makes both of these things easier to manage.
Ingredient notes
- Chickpea flour: Sold as gram flour or besan at South Asian grocery stores, often cheaper than at mainstream supermarkets. It has a faintly earthy flavor raw, but that cooks out completely. Don’t substitute all-purpose flour — it won’t bind the same way.
- Plant-based milk: Oat milk gives the thickest batter, which is helpful if your bread is on the thinner side. Soy milk works well too. Avoid anything flavored or sweetened — it throws off the balance of the batter.
- Bread choice: Vegan brioche-style bread is the easiest to work with because it’s sturdy and absorbs evenly. Standard sandwich bread can work but tends to go soft fast — skip the garnish of powdered sugar on it, not worth the extra dish when the texture is already delicate.
- Coconut oil: Refined coconut oil has no coconut flavor if that’s a concern. Any neutral high-heat oil works fine.
If something goes sideways
- Batter slides off the bread instead of coating it: The bread is probably too fresh and the surface is too soft to grip. Let slices sit uncovered for 20–30 minutes before dipping, or toast them lightly first.
- Center is still wet after the outside is golden: Your heat is too high. Lower it to medium-low, cover the pan loosely with a lid for the last minute of cooking — the trapped steam finishes the center without burning the crust.
- Slices stick to the pan: The oil wasn’t hot enough before the bread went in. Add oil, let it heat for 30–45 seconds, then test with a drop of batter — it should sizzle immediately.
- Batter tastes flat or bland: Chickpea flour needs enough salt to balance its earthiness. If your recipe card version feels off, add a small pinch of salt to the batter next time.
- Slices fall apart when flipping: They were soaked too long or the bread was too thin. Aim for slices at least 3/4 inch thick, and keep the dip to 15–20 seconds per side as noted.
Keeping and reheating
Cooked slices keep in the fridge for up to 3 days in an airtight container with parchment between them so they don’t stick together. To reheat, use a dry non-stick pan over medium heat for 2–3 minutes per side — this brings the crust back. A toaster oven at 375°F for about 5 minutes also works well. Avoid the microwave; it makes the bread soft and slightly gummy. For longer storage, freeze the cooked slices in a single layer first, then transfer to a freezer bag — they’ll keep for up to 6 weeks and go straight from freezer to toaster oven without thawing.
Vegan French Toast
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Non-stick skillet
- 1 Spatula
Ingredients
Batter
- 1 cup unsweetened plant-based milk Almond, soy, or oat milk works best
- 3 tablespoons chickpea flour Also known as gram flour or besan, creates a custardy texture
- 1 tablespoon maple syrup For subtle sweetness
- 1 teaspoon pure vanilla extract Enhances aroma and sweetness
- 1 teaspoon ground cinnamon For warmth and spice
- ¼ teaspoon ground nutmeg Optional, for added depth of flavor
- 4 slices stale bread Sourdough, baguette, or brioche-style vegan bread works best
- 1 tablespoon coconut oil Or other neutral oil, for frying
Toppings
- 2 tablespoons maple syrup For drizzling
- ½ cup fresh berries Strawberries, blueberries, or raspberries work well
- ¼ cup chopped nuts Optional, adds crunch and richness
Instructions
- In a mixing bowl, whisk together the plant-based milk, chickpea flour, maple syrup, vanilla extract, cinnamon, and nutmeg until smooth and lump-free.
- Pour the batter into a shallow dish large enough to fit a slice of bread.
- Dip a slice of stale bread into the batter, letting it soak for about 15-20 seconds on each side. Ensure it is evenly coated but not overly soggy.
- Heat a non-stick skillet over medium heat and add 1 teaspoon of coconut oil.
- Place the soaked bread in the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
- Repeat with the remaining slices, adding more oil as needed.
- Transfer to a plate and serve immediately with maple syrup, fresh berries, and chopped nuts.
Notes
Nutrition
Frequently asked questions
Can I use regular flour instead of chickpea flour?
No — regular flour won’t work as a direct swap here. Chickpea flour binds and thickens the batter in a way that mimics the structure eggs provide; all-purpose flour just makes a thin, starchy coating that doesn’t set properly in the pan.
Does this actually taste like normal French toast, or does the chickpea flour come through?
It tastes like French toast. The chickpea flour flavor is noticeable raw but disappears completely once cooked, especially with cinnamon and vanilla in the batter. Most people can’t identify what’s different about it.
My bread is fresh — do I really need to wait for it to go stale?
You don’t have to wait days — just dry it out quickly. Lay the slices on a baking sheet and put them in a 300°F oven for about 8 minutes, flipping once. That removes enough moisture to prevent sogginess without changing the flavor.
Can I make the batter ahead of time?
Yes, the batter keeps in the fridge overnight in a sealed jar. Give it a good whisk before using it since the chickpea flour settles to the bottom. This makes it easy to pull together a quick breakfast on a weekday morning.
Try these next
- Tropical Coconut Mango Oats
- Vegan Breakfast Burrito Bowl
- Sunrise Vegan Breakfast Quesadilla
- Tropical Paradise Smoothie Bowl