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Plant-Based Breakfast Recipe: Blueberry Lemon French Toast

Caroline DiNicola Fawley
  • 30 minutes
  • Serves

INGREDIENTS

1 cup

Blueberries, frozen

1 tbsp

Maple syrup

1 tsp

Cinnamon

1/2 tsp

Nutmeg

1 pinch

Sea salt

1 tsp

Vanilla extract

2 tbsp

Flaxseed, ground

6

slices Whole grain bread

1 cup

Plant-based milk

1/4 cup

Water, hot

1/2

Of a lemon (juice and rind)