Pumpkin French Toast
Prep Time7 minutes mins
Cook Time10 minutes mins
Total Time17 minutes mins
Course: Breakfast
Cuisine: American, Vegan, WFPB
Keyword: pumpkin french toast, vegan french toast
Servings: 4
Calories: 219kcal
- 8 slices whole grain vegan bread day or two old
- ¾ cup unsweetened almond milk
- ½ cup pumpkin puree
- 1 tbsp maple syrup plus more for serving
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp sea salt
- 1/2 tsp coconut oil for brushing
- 1/4 cup pecans chopped and toasted
In a bowl, whisk together the almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
Dip bread slices into the mixture on both sides, coating all sides of the bread.
Brush a non-stick skillet heated to medium heat with coconut oil. Add the bread slices and cook 2-3 minutes per side, until golden brown. If needed, cook a few minutes longer on lower heat to cook throughly through. Serve with maple syrup and toasted chopped pecans.
Serving: 2slices | Calories: 219kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 360mg | Potassium: 239mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4766IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg