Pecan-Crusted Red, White & Blueberry French Toast
A patriotic nutty version of delicious French toast topped with strawberries, blueberries and coconut whipped cream.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Servings: 3
For the French Toast Batter
- 1.5 cups unsweetened almond milk
- 2 tablespoon chia seeds
- 2 tablespoon molasses
- 1 tablespoon nutritional yeast
- 1 teaspoon vanilla extract
- 1 tsp ground cinnamon
- ½ teaspoon ground nutmeg
For the Pecan Crust
- 1.5 cups raw pecans
- ½ teaspoon sea salt fine
For the Coconut Cream
- 1 13.5 oz can coconut milk I use Native Forest
- ½ cup vegan powdered sugar
For the French Toast
- 9 slices whole wheat bread I used Dave's Bread
- 2 tablespoon coconut oil
- ½ cup strawberries
- ½ cup blueberries
For the French Toast Batter
For the Coconut Whipped Cream
For the French Toast
Pour pecans onto plate. Dip bread slices one at a time into batter coating both sides. Then dip bread into pecans coating both sides.
Melt coconut oil in large skillet. Add 3 slices of bread at a time and cook over medium heat until both sides are browned. Stack onto plate. Top with large dollop of coconut whipped cream. Add slices of strawberries and blueberries and serve piping hot.