We love us some oatmeal, but sometimes you want to indulge a little at breakfast time, especially on the weekends. This Blueberry Lemon French Toast is the perfect plant-based breakfast for when you've got a little extra time on your hands. Whether you're whipping it up for a Saturday brunch with the family or enjoying by yourself, this sweet favorite is a delicious way to start the day (plus it's packed with fiber, vitamin C, antioxidants!). 

Category: Breakfast

Suitable for: Plant-Based, Vegan, Vegetarian

Prep Time: 30 minutes

Yields: 2-3

Cooking Method: Stovetop

Ingredients:

6-8 slices of whole grain bread

2 TBS of ground flaxseed

1/4 cup of hot water

1 tsp of cinnamon

1/2 tsp of nutmeg

1 tsp of vanilla extract

a pinch of sea salt (use black salt for an "eggier" flavor)

1 cup of plant-based milk (suggested: West Soy soymilk) 

1/2 of a lemon (juice and rind)

1 cup of frozen blueberries

1-2 TBS of maple syrup

Directions:

1. Whisk together flaxseed and hot water, and let sit for 5 minutes.
2. Whisk in spices, salt, and vanilla extract.
3. Whisk in flax mixture to plant-based milk (I recommend almond, coconut, or soy as a heart healthy option).
4. Soak whole grain bread in the batter, and pan fry in a NONSTICK pan on low heat. Cooking without oil takes a little more energy, so make sure to shift the toast around in the pan every few minutes using a spatula
5. Once crispy, flip the toast, and brown the other side
6. While the toast is cooking, mix the lemon, blueberries, and maple syrup together and microwave, or heat on the stovetop for a few minutes until soft
7. Once toast is crispy on both sides, drizzle with blueberry syrup, and (use a zester or fine grater) sprinkle the toast with lemon zest from the rind of the lemon.
8. Enjoy!

Blend ingredients together until smooth

 

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