French Toast

French toast takes me back to slow Saturday mornings sitting around the Esselstyn family table and the feel of powdered sugar on the roof of my mouth. Serve this deliciously healthy version of French toast with pure maple syrup and fresh fruit.

  • Prep Time 15 minutes
  • Cook Time 5 Minutes
  • Serves 2


1 banana, mashed

½ cup milk substitute of choice

1 teaspoon vanilla

½ teaspoon cinnamon

4 to 6 slices whole grain bread or baguette slices



Combine banana, milk substitute, vanilla, and cinnamon in a shallow bowl.

Dip bread slices in mixture and cook in non-stick skillet on medium heat for 2 minutes on each side, or until lightly browned.You can also bake these by putting them on a parchment lined cookie sheet and baking for 7 minutes on each side.



  • disqus_jd6famZ0IA
    Posted at 02:41h, 28 January

    Sounds so good! I like using stale bread for French toast sometimes, makes it really thick.

    I wonder how the texture would turn out if I dipped these in a little coconut flour, and then again the mixture.

    They look good!

  • Theresa
    Posted at 07:55h, 28 January

    my daughter 18 yr old has been dairy free for a wile now, Slowly working on the rest of us this looks like something an 8 year old may love

  • Saige
    Posted at 13:57h, 31 January

    what temperature should my oven be at to bake these? I’m having a lot of trouble making these on stove top. They always turn out soggy. I think the oven would work better hopefully!

    • Sierra
      Posted at 14:04h, 05 February

      I brown them in the skillet then place them in the toaster so they aren’t soggy 🙂

  • Winnie
    Posted at 19:20h, 04 March

    I baked these at 375 or 400 degrees – use a hearty bread so they are not too mushy. Very good recipe!

  • wing
    Posted at 09:59h, 02 September

    This would be great information if it had some nutritional information. I estimated about 500g calories, 88 cargbs, 8g fat, 14g protein, 523g sodium, 22g sugar. This might be useful to someone whos diabetic for instance.

    • Franco
      Posted at 19:23h, 26 December

      I think the point if this diet is so don’t have to worry about all that even as a diabetic. I’ve never seen a fat vegan myself. If you eat correctly and stay away from simple sugars and oils you’ll never have to worry about the macros.

      • Jennifer Cangiamila
        Posted at 09:22h, 23 January

        Franco, I think it is important to explain that plant strong is not Vegan. Plant Strong removes oils as well as processed foods, while Vegans continue to consume these products as long as an animal has not been effected by it. I’m certain there are plenty of fat Vegans, as a Vegan diet can be as harmful and unhealthy as the SAD (Standard American Diet) is. Yet, eating a Whole Food Plant Based Diet or Plant Strong removes all those fattening and harmful items that Vegans and the SAD consumers eat.

        • Franco
          Posted at 14:56h, 23 January

          Looks pretty vegan to me. People in general no matter what diet or way of eating you choose, should stay away from processed foods and oils or refined fat as i call them. It’s no different then sugar. You refine it a strip vital nutrients and enzymes out of it, it’s ready for storage from the minute you consume it. If you eliminate all the refinement and eat plant based foods you will not get fat. It’s the garbage vegans eat that makes them fat.

      • Lynn Risor
        Posted at 18:12h, 12 February

        And if you don’t stay away from all that, guess what, you have a fat vegan, as I am one and have seen plenty of them!!! I have to get back to basics with Esseltyn, as when I first went vegan, I was a committed, extreme vegan and lost 70 lbs. Without counting ANYTHING or portioning anything. It’s quite amazing if you do it right, and if you do it wrong, and you can…. it’s not good, nor is it healthy!

        • Franco
          Posted at 22:29h, 12 February

          You’ll get back there. Getting your mind straight and focused will make all the difference. It’s always hard to get back into but once your there, it’s all down hill after that. Best of luck.

  • Angela
    Posted at 13:39h, 19 December

    We made it this morning. Sooo simple and delicious!!!

  • Sherry
    Posted at 09:47h, 15 January

    Can you put syrup on this, and if so, what would be the best kind?

    • Jennifer Cangiamila
      Posted at 09:16h, 23 January

      You can use 100% pure maple syrup.

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