Ethan’s coworker recently gave him a gift of maple syrup. That, combined with the almost full jug of maple syrup we have on hand is excessive for two people who don’t eat pancakes with any regularity. I decided to make some french toast this morning, to use some of the syrup up. He’re the recipe, roughly:
- 2 Tbsp ground flax
- 6 Tbsp hot water
- 1/2 Cup soy/nut/rice milk
- 1/4 tsp vanilla extract
- dash of cinnamon
- dash of nutmeg
- 4 slices of bread, preferably stale
- coconut or canola oil
Slowly mix the hot water into the flax until fully incorporated (it will get slimy, like eggs). Add the vegan milk, vanilla extract, cinnamon and nutmeg, and whisk until completely blended. Pour the mix into a shallow pan or 9″ x 9″ baking pan.
Heat a griddle or frying pan over medium-high heat. Add oil and wait for oil to shimmer. Quickly lay each slice of bread in the mixture and flip to coat both sides. Let any excess drip back into the pan and immediately put in the pan. If you can’t fit all four pieces of bread into the pan or griddle, wait to dip each slice until it’s ready to fry.
Cook each slice for 4 – 6 minutes on each side, until the coating is mottled brown and beginning to crisp. Serve immediately, with syrup, fruit or whatever toppings you enjoy!
I found that a non-stick skillet works best for this, but a well-seasoned cast iron pan would probably work equally well.