French Toast

In Hannah's food world, french toast would seem to be an impossible allowance, as it is traditionally made with glutenous bread, milk and eggs.  However, I seem to have come up with a winner using dairy free, egg free, thinned pancake batter and Ener-G Yeast Free Brown Rice Loaf.

1/3 cup Bob's Red Mill Gluten Free Pancake Mix, or other gluten free pancake mix
1/2 T. oil
1 egg replacement whipped using Ener-G egg replacer
1/2 cup coconut or rice milk, or orange juice or apple juice for flavored toast
1/8 tsp. vanilla flavor (optional)
1/8 tsp. cinnamon (optional)
3-4 slices gluten free bread, we used Ener-G Yeast Free Brown Rice Loaf
oil or palm oil for the pan/griddle.

Heat a non-stick griddle to 300 degrees.
Mix pancake mix, oil, whipped Egg Replacer and coconut milk until you have a smooth runny batter.  Pour the batter into a shallow pie plate.  Push 1 slice of the bread down into the batter, covering it with the batter.  Allow the bread to soak in the batter for 30-45 seconds until it is completely saturated.
Drizzle a bit of oil, or grease a spot with palm oil on the heated griddle.  Place a battered bread on top of oil.  Cook 1-2 min. until golden brown underneath.  Flip the french toast and cook another 1-2 min. If needed, keep warm in an oven heated to 325 degrees. Serve hot with Earth Balance Soy Free Natural Buttery Spread and powdered sugar.

TIP: This batter also makes good Crepes!