Rice cake french toast? Yep, it is a thing and So Fresh Mag has created the best possible version. It is gluten-free has a vegan alternative and tastes just as heavenly as your typical powdered sugar-covered breakfast.
- 2 brown rice cakes (we love Lundberg cinnamon toast flavour)
- pinch cinnamon
- 1 egg OR 1/2 cup soft silken tofu
- 1 cup almond milk
- 1/2 tsp coconut oil
- maple syrup
Whisk the egg OR tofu and milk together Sprinkle with cinnamon. Dip the rice cake into the mixture allowing it to absorb some liquid for 25-30 seconds. Gently remove the rice cake from the bowl. Preheat a skillet over medium heat. Add coconut oil. Place the coated rice cake into the pan and cook for 2 minutes per side or until golden brown. Serve drizzled with fresh organic maple syrup.