I’ve posted a number of recipes on my blog for pancakes but in reality, I much prefer French toast to pancakes. Difficult to find a pre-made or even a workable recipe for gluten and egg-free bread. I’ve found one that I’ll post next on the blog but in the meantime, if you already have a delicious bread, here’s a way to make it into French toast without the egg. Takes only a few minutes to put together and cook, a few more if you want to bake it rather than fry.
In a shallow bowl (like a soup plate) combine:
1 cup non-dairy milk
1 tablespoon ground flax (or chia would work also)
Let sit for about five minutes so that the flax slightly thickens the milk. Add:
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (or other spice that you like such as nutmeg, allspice, etc.)
Whisk to combine. In a 12″ skillet, heat over medium heat:
1 tablespoon oil
As the oil gets hot, soak slices of:
gluten-free, egg-free bread, 4-5 thicker slices
In the milk mixture, being sure to turn them after about 10 seconds in the milk mixture. Add to the skillet as you take them out of the milk. Cook for about 2 minutes per side until golden brown. Sprinkle with date sugar or top with syrup – maple, agave, date, coconut, etc. Makes 2 servings.
cookingwithoutallergens 