By VegansEatWhat.com Breakfast & Brunch
May 14, 2016
This egg and dairy free version of the classic breakfast favorite is sure to please all who try it!
1 cup vanilla soy (or almond) milk
1 T Sucanat
2 T flaxseed (do not mix with water)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
8 slices whole grain bread
fresh fruit and syrup, for topping
Mix milk, Sucanat, ground flaxseed, egg replacer powder, pumpkin pie spice, and vanilla extract in a large mixing bowl to form batter.
Quickly dip one side of the bread into batter and repeat with the second side.
Fry in a nonstick skillet over medium high heat until golden brown.
Serve with fresh fruit, fruit preserves, or syrup. (See Recipe Notes)
This recipe is from Global Roots. Check out this unique total health experience at http://globalroots.net/
Recipe Note's: We like to use different types of breads for this recipe (raisin bread is good here).
Instead of fresh fruit, you can use 2 cups of frozen fruit, heated over the stove with 1 cup water and thickened with cornstarch and dry sweetener.