This is a version of the most popular recipe on loveandlemons.com. Whether you’re vegan, or you’ve just run out of eggs, this tastes like the real thing. We like ours smothered with maple syrup and tart cherries.
INGREDIENTS
1⅓ cups (325 mL) almond milk
¼ cup (60 mL) spelt or whole wheat flour
1 tablespoon (15 mL) maple syrup, plus more for serving
1 tablespoon (15 mL) almond butter
1 tablespoon + 1 teaspoon (20 mL) nutritional yeast
1 teaspoon (5 mL) cinnamon
¼ teaspoon (1 mL) freshly ground nutmeg
⅛ teaspoon (0.5 mL) sea salt
8 slices day-old ciabatta bread, sliced about ¾ inch (2 cm) thick
Coconut oil, for drizzling
TOPPINGS
Tart cherries (thawed if frozen)
Pomegranate seeds
DIRECTIONS
In a small bowl, whisk together the almond milk, flour, maple syrup, almond butter, nutritional yeast, cinnamon, nutmeg, and salt.
Place the bread in a shallow baking dish that’s large enough to hold the bread in a single layer. Pour the almond milk mixture over the bread, then lift or flip the bread over to make sure both sides are evenly coated.
In a large skillet, heat a drizzle of coconut oil over medium heat. When the pan is hot, add the bread slices in a single layer and cook for a few minutes per side, or until golden brown. Repeat with any remaining slices.
Serve with the coconut cream, tart cherries, pomegranate seeds, and maple syrup.
SERVES: 4
VEGAN