French toast conjures up memories of warm, cozy breakfasts with family. I love the aroma of cinnamon and vanilla melding with the homey taste of heated maple syrup.

In my early married years (before plant based) French toast was prepared with white bread and eggs. Advancements in health had whole wheat bread replace the white, and egg beaters replaced eggs. Now, however, even egg beaters have bit the dust!

This recipe makes about 8 slices. And the trick - TOAST your bread before dipping in the batter!!!

1 1/2 cups plain, unsweetened almond milk (or other favorite non-dairy milk).
1/4 cup plain or vanilla soy yogurt (I like to use the probiotics.)
1 T nutritional yeast
1 1/2 tsps cinnamon
1/4 tsp nutmeg
1 tsp agave nectar
1 tsp pure vanilla extract
1 T ground flaxmeal
1 T wheat germ (optional)
whole wheat bread or other favorite bread

In large bowl, stir the following till well blended: non-dairy milk, yogurt, nutritional yeast, spices, agave nectar, vanilla and flaxmeal.

Heat griddle. Dip the toasted bread in batter and brown on each side till golden. Serve with warmed maple syrup or fruit topping of your choice.