Vegan Buckwheat French Toast with Gluten-Free Option
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I learned about this French toast cooking process from an Alton Brown recipe. The man just knows science! Don't let the added step scare you - this becomes a quick little production line that flows quite seamlessly. Also, wholesome options are fabulous in this recipe - we use sprouted whole grain bread (it tends to be drier, so it works quite well!) and coconut sugar.
Recipe type: Breakfast
Cuisine: American
Serves: 4 to 6 slices
  1. Preheat your oven to 375ºF.
  2. Place the milk alternative, flour, nutritional yeast, sugar, cinnamon, vanilla, and salt in a blender, and blend for 30 seconds.
  3. Pour the mixture into a dish, and soak bread slices in it for 30 to 60 seconds per side. Carefully remove slices to a wire rack placed over a baking sheet or wax paper (to catch drips). Continue with additional slices until all of the liquid is absorbed.
  4. Heat ½ tablespoon oil over medium low heat. Add 2 slices of the dipped toasted, and let cook for 2 to 3 minutes, or until lightly golden on the bottom. Carefully flip, and cook for another 2 to 3 minutes, or until golden.
  5. Place the cooked slices on the rack in your oven, and let bake for 5 minutes, while you cook the next 2 slices.
  6. Remove the lightly baked slices and serve with maple syrup. Repeat until all slices are cooked, baked, and served.
Recipe by Go Dairy Free at