Blueberry Waffle French Toast
This paleo twist on french toast is ready in minutes, naturally sweetened, and made entirely of real food ingredients thanks to our plant-based Blueberry waffles!
Time: 25 minutes
- 4 Blueberry Swapples, toasted per box instructions [see note]
- 4 large eggs, scrambled
- 1/2 cup dairy-free milk, unsweetened (we used coconut)
- 1 Tablespoon vanilla extract
- 2 Tablespoons maple syrup, honey, or coconut sugar
- 2 teaspoons cinnamon [see note]
- pinch of kosher salt or sea salt
- 1 Tablespoon vegan butter or coconut oil, to cook
- Prepare your Swapples by microwaving them until defrosted through the center (about 3-4 minutes, 1 minute if you do one at a time), then toasting for 5-7 minutes in a toaster or oven. Alternatively, toast for 15-20 minutes from frozen until they are completely thawed through the center and the surface has formed a light crust.
- While your waffles are toasting, prepare the french toast batter. In a large mixing bowl, thoroughly mix the egg, dairy-free milk, vanilla extract, maple syrup, cinnamon, and kosher salt until everything is well combined.
- Using a fork, carefully poke several holes into both sides of each of the toasted waffles.
- Place the four waffles into the french toast batter, flipping several times to coat both sides. Then, making sure they are fully submerged in the batter, allow to sit undisturbed for 10 minutes. This will allow them to soak up the batter and become full of french toast flavor!
- Add the vegan butter or coconut oil to a non-stick pan, and melt over medium-heat.
- Once the butter is melted, add two of the waffles to the pan. Allow to cook over medium heat for 2-3 minutes until the bottom is lightly browned, then flip and repeat on the other side, adding more butter or coconut oil as needed.
- Repeat with the remaining two waffles.
- Transfer the french toast waffles to a plate, and serve!
Our favorite toppings: fresh berries, sliced banana, unsweetened shredded coconut, cacao nibs, honey, maple syrup, whipped coconut cream
- You can totally make this with Cinnamon Swapples if you don't have Blueberry
- We used Saigon cinnamon because it's sweeter than regular (Korintje) cinnamon, but feel free to use whatever you have on hand!