Vegan Blueberry and Pecan French Toast

Spencer Lengsfield
by Spencer Lengsfield
2 Servings
25 min

This is one of my favourite brunch recipes, which was surprisingly easy to veganize, with the addition of cornstarch and oat milk to substitute for the eggs and dairy milk! The blueberries are cooked with maple syrup until they pop and thicken, which adds a tangy sweetness. The coconut yoghurt adds some creaminess, and the toasted pecans add a lovely nutty crunch.

This is a really adaptable recipe, you could use raspberries or blackberries instead of blueberries, and you could use walnuts, pistachios, or hazelnuts instead of pecans. You could also of course use your favourite milk, almond milk would work just as well. This is the perfect veganuary brunch!

Vegan Blueberry and Pecan French Toast
Recipe details
  • 2  Servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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For the french toast
  • 6 Thick slices of crusty bread (I used sourdough bloomer)
  • 150ml Oat milk (or your non-dairy milk of choice)
  • 1 tbsp Cornstarch
  • 2 tsp Vanilla bean paste or extract
  • 1 tsp Cinnamon
  • Pinch of turmeric
  • Coconut oil or any other neutral oil
For the blueberry syrup
  • 100g Blueberries
  • 4 tsp Maple syrup
  • Pinch of dark brown sugar
  • Pinch of salt
For the yoghurt
  • 100ml Coconut yoghurt (or your non-dairy yoghurt of choice)
  • 2 tbsp Granulated sugar
  • 1 tsp Vanilla bean paste
To serve
  • A handful of pecans
  • Fresh blueberries
  • Extra cinnamon

Start with your blueberry syrup. In a non-stick pan on a medium heat, add your maple syrup, sugar, blueberries, vanilla, and salt. Gently heat, stirring occasionally until the blueberries start to pop and the syrup turns purple. Take off the heat and transfer to a smaller dish or bowl, and set aside.
Clean out your pan, and return to the hob. Add your whole pecans, and lightly toast on a medium/high heat until deep brown. Remove from the pan, and roughly chop up.
Next, prepare your french toast mixture. Whisk together your oat milk, cornstarch, vanilla, cinnamon, and turmeric. The turmeric isn't essential, just helps to give it that yellow colour that would come from eggs. Add a heaped tablespoon of coconut oil to your pan, and heat on medium/high.
While the coconut oil melts, dunk your thick slices of bread into the oat milk mixture, allow excess to drip off, and place in the pan. Leave to cook undisturbed for a few minutes, until the bread has a golden brown crust, then flip.
While that's cooking, prepare your yoghurt. Using an electric whisk, whisk together your coconut yoghurt, sugar, and vanilla, until the sugar has dissolved.
When your toast is golden on both sides, remove from the pan and stack up on a plate. Add a dollop of your yoghurt, then top with your blueberry syrup, toasted pecans, fresh blueberries, and a sprinkle of cinnamon. Enjoy!