Ground flaxseed and water whisked into a rich, custard-like base—built on full-fat coconut milk, real maple syrup, vanilla, cinnamon, and a whisper of nutmeg—gives this French toast its deep, custardy flavor without a single egg in sight. Thick-cut slices soak just long enough to drink in that spiced custard before hitting a hot skillet, where they turn deep golden brown and crisp at the edges while staying soft and set through the middle. It's the kind of weekend breakfast that feels indulgent but comes together with pantry staples and one skillet. Pile it high with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar, and you've got a comforting, gently spiced stack that works beautifully for anyone following a low FODMAP plan. This one's a solid pick when you want French toast that still feels like a treat without any digestive guesswork.
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A serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/2 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
In a large shallow bowl or baking dish, whisk together the ground flaxseed and water. Let stand for 5 minutes until the mixture thickens to a gel.
Whisk the coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt into the flax gel until smooth and fully combined.
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