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French Toast Dippers

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Sunday brunch is one of our favorite family traditions. We love to serve up a big brunch of tofu scramble (recipe here!), hash browns, vegan sausage and bacon, toast, and something sweet to go along with it all! Some of our favorites are our cinnamon streusel coffee cake, banana bread, and these french toast sticks!

This recipe is so easy to make and kid-approved. So don’t hesitate to make it for brunch this weekend!

All you need for the batter is four simple ingredients: 

Almond Milk

Banana

Cinnamon

And vanilla

We dip Texas toast into the batter, lightly fry them in a little oil, top them with some powdered sugar then, of course, dipping in some maple syrup!

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French Toast Dippers

Because eating with your hands is more fun! These french toast sticks are perfect for dippin' and kid approved!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Servings 12 sticks

Ingredients
  

  • 1/2 cup almond milk any nondairy milk will work
  • 1/2 banana
  • 1 tbsp cinnamon
  • Splash of vanilla extract
  • 3 slices thick cut bread we love texas toast
  • Vegetable oil for lightly frying*
  • Powdered sugar for topping optional
  • Syrup for serving

Instructions
 

  • Blend the almond milk, banana, cinnamon, and vanilla in a blender or food processor. Pour into a wide bowl.
  • Cut each piece of bread into four slices.
  • Cover the bottom of a frying pan with a bit of oil.
  • Dip each strip of bread into batter and lightly fry on medium-high heat on each side until golden brown.
  • Top with powdered sugar, if using, and serve with syrup.

Notes

*You can also use a bit of oil spray on a nonstick pan for a less-oil option.
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    • Sinah
    • March 26, 2021
    Reply

    5 stars
    I just made these for a late breakfast in online school and I am beyond amazed! I don’t know how something so simple can turn out so delicious. It’s the perfect mix between banana and cinnamon with just the right hint of vanilla 🙂 I will definitely be adding this to my regulars! Thank you for this amazing recipe 🙂

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