This lemon vanilla waffle French toast takes two of your favorite breakfast foods and combines them into one delicious way to start the day!
When it comes to milks, yogurt and butter we’re a non-discriminating household.
I seriously love them all, dairy-filled, dairy-alternative and anything else in between, chances are, you can probably find it in my fridge. I draw the line at cheese though. Fake cheese is weird.
Despite loving nut milks for years, I’ll admit, I had my reservations about a dairy-free yogurt the first time I tried it.
Would it be creamy? Would it taste all funky? Would there still be enough protein to fill me up in a serving?
Answers: yes, no, yes. In that order.
Silk dairy free vanilla yogurt alternative is pretty much everything you want and love in yogurt, just minus the dairy.
It’s so good, I’m betting you wouldn’t even know the difference in a blind taste test.
One of my favorite things to do with yogurt besides eating it straight up, is using it in pancakes and waffles.
Some of my best waffle recipes (like these cherry oat waffles) are made using yogurt so naturally, I needed to test it out with Silk dairy free yogurt and how they turned out.
Verdict: fluffy, crispy outside, soft inside and perfect.
Instead of stopping there though, why not take two of your favorite breakfast foods and turn them into one meal with a waffle french toast mash up?
Honestly, I’m annoyed at myself for not thinking to do this earlier in life. Waffles + French toast…I mean, is there even a better breakfast out there?
Love this Lemon Vanilla Waffle French Toast recipe?
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Lemon Vanilla Waffle French Toast
Ingredients
For the waffles
- 1 egg
- 3/4 cup unsweetened almond milk, or other non-dairy milk alternative
- 1 5.3 ounce container vanilla yogurt (regular or dairy free)
- 1 tablespoon melted coconut oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1/2 cup whole wheat white flour
- 1/2 cup whole wheat pastry flour
- 1/4 teaspoon salt
For the French toast
- 2 eggs
- 2 tablespoons unsweetened almond milk, or other non-dairy milk alternative
- 1/2 teaspoon vanilla bean paste, or vanilla extract
- 1/2 teaspoon lemon extract
- coconut oil for the pan
For the glaze
- 2 tablespoons coconut butter
- 1-2 tablespoons unsweetened almond milk
- 1/4 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
Instructions
For the waffles
- Preheat waffle iron.
- Combine all the ingredients in a medium bowl and whisk together until smooth.
- Pour batter into waffle iron and cook according to manufacturers directions until waffles are crispy. Remove from iron, cut into sections and set aside.
For the French toast
- Heat a large skillet over medium-high heat.
- Add enough coconut oil to grease the bottom of the pan.
- Whisk together the eggs, almond milk, vanilla bean paste and lemon extract in a shallow bowl.
- Dip each waffle section into the mixture until well coated then place in the hot skillet. Cook on each side for about 2 minutes, set aside.
For the glaze
- Make the glaze by combining heating all the ingredients in a small bowl until soft and whisking together until smooth.
- Serve waffle French toast immediately and drizzle glaze on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I must say, for someone who is usually #TeamPancake, this recipe has me so tempted to switch sides. Love the lemon and vanilla flavors- perfect for spring and summer!
Oh so lovely! Breakfast already planned is the best! Thanks!
These look AMAZING! I love that they’re made with Silk!
These look and sound awesome! I completely agree with you about dairy alternatives – I pretty much love them all, but cheese is the one food where it’s really tough to go without the diary. Two out of the 4 of us in our family are lactose intolerant, so this recipe is perfect for us!