Ingredients
- 1 cup orange juice
- ¾ cup chickpea/garbanzo bean flour
- 2 tablespoons pure cane sugar or coconut sugar
- ½ teaspoon cinnamon
- 8 slices of bread (sourdough, French bread or bread of choice)
- Coconut oil or other neutral oil, for greasing
- Pure maple syrup, for serving
- Organic powdered sugar, for serving
Preheat griddle according to manufacturer’s instructions. If using stovetop skillet, set aside and heat over medium to medium -high when ready to dip bread.
In a shallow, flat bottom dish, combine flour and orange juice using a whisk or fork. Add sugar and cinnamon, blend again. It’s ok if there are a few little lumps of flour. Let mixture sit for about five minutes.
Grease lightly griddle/skillet with oil. Give your flour mixture a quick stir. Dip both sides of bread in mixture, place on griddle/skillet and cook about 2 – 2 ½. Flip and cook the other side the same, 2 – 2 ½ minutes. This first flip may not look to appealing but be patient. Once the first flip is complete, flip once more to finish up the other side, cooking for about 1 minute.
Serve with a sprinkle of powdered sugar and drizzle of pure maple syrup. Pairs well with fresh orange slices.
Serving Size: 2 slices
Notes:
I found my French toast looked best with a quick cleaning or scrapping in between each batch to remove any batter that sticks to the griddle (if there is any).
Nutrition Facts: Calories 356 | Total Fat 10 g | Saturated Fat 6.5 g | Cholesterol 0 mg | Sodium 259 mg | Carbohydrates 60 g | Dietary Fiber 3 g | Protein 8 g
Recipe developed by The Simple Veganista