This French Toast is peanut butter-y, vegan, and can easily be gluten-free!
I’m just going to say it: This recipe is pretty similar to Banana French Toast. Except there’s peanut butter! And a few other subtle differences, if you look closely.
This recipe is very different to most French toast recipes since it’s vegan. Also, while regular French toast mixture tastes awful, this one tastes just like a smoothie – just like Banana French Toast.
While there aren’t any ‘rules’ in the blogging world, I’m pretty sure you’re not supposed to blog about blogging. Well, I’m about to break that rule. You may have noticed that I’ve changed the blog’s theme. Again. I’m sorry if this has been annoying, but I’ve never been 100% happy with the look of the blog and constantly feel the need to change it. It doesn’t help that I’m far too cheap to buy a fancy theme.
So we’ll see how long I can stick with this one for.
Update from the future: Yep, changed the theme again!
Anyway, back to this recipe! It’s peanut butter-y, sweet (but not too sweet), easy and super delicious. As an added bonus, it’s a great way to use up store-bought gluten-free bread or regular bread that’s past it’s best.
If you’re after a single-serving, I’ve had success halving the recipe.
Note: The photos in this post were updated in January 2015.
- 1 very ripe banana
- 3 - 4 tablespoons peanut butter
- ¾ cup almond milk
- 1 tablespoon ground flaxseeds
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 slices regular or gluten-free bread
- Maple syrup and/or extra peanut butter, to serve
- Use a blender or food processor to blend together the banana, peanut butter, almond milk, ground flaxseeds, cinnamon and vanilla extract.
- Place the bread slices in a single layer in a large dish. Pour over the banana mixture, and flip the slices to coat them completely. Let the slices sit for 10 minutes. Flip, and let them sit for 10 minutes more.
- Preheat a large skillet over medium-low heat. Grease with cooking oil spray, and then add the soaked bread (you may need to cook the bread in two batches). Cook the bread for 4 - 5 minutes on one side, flip, and cook for 3 minutes on the other side. The French toast is ready when each side is lightly golden and flecked with darker patches. Adjust the stove heat as necessary to prevent burning.
- Serve the French toast with a generous amount of maple syrup, more peanut butter, or both. Enjoy!
If using regular bread, use bread that's 3-4 days old (and sourdough is the best!). Gluten-free bread can be used when it's only a day old.
If you would prefer to use PB2 (powdered peanut butter), mix 3 - 4 tablespoons PB2 with 2 tablespoons water before adding to the blender.
This recipe can be halved for a single-serving
Recipe loosely adapted from Vegan Brunch.