Gooood morning!!! Actually, it’s about time I get to bed. But first, a very important recipe.
This looks gross, right? Hang with me…I promise you’ll think otherwise, in just a minute! Saturday morning, I woke up craving something other than oats. A rare occurrence, but it does happen. English muffins sounded good and French toast was on the brain. Ashley has a super tasty vegan banana French toast recipe, that I have made a few times. However, I felt like trying something new today.
Instead of using mashed banana in place of the egg, I used a flax “egg” and pumpkin. The results far exceeded anything I imagined.
This batter has to be spread on, instead of dipping. It’s thick! After cooking for about 5min on med/low, I flipped these beauties and started to see them puffing up. They looked extremely fluffy and smelled divine. I had no problem cooking these on my stainless pans. They didn’t stick at all!
I was surprised that they fluffed up and that they didn’t glue to the pan. They turned a beautiful golden brown with a crispy crust and doughy interior. Now what to top these with??
- 1/2 banana
- ~2T pumpkin butter
- ~2t maple syrup
- ~1T pumpkin spice almond butter + splash almond milk -> heated + stirred to make sauce
This was out.of.control. FANtastic. One of my most delicious creations yet! It looks like a lot of food, but was probably less calorie dense, than my typical bowl of oats. I used Rudi’s Spelt muffins – 120cals each – 1.5g fat – 2g fiber – 5g protein
It looks extremely indulgent, but really is quite healthy. The flavors and textures were out of control delicious.
This worked fabulously with English muffins, but I think any crusty bread would work. I’m thinking soft sandwich bread might fall apart. The topping choices are endless for this delicious stack of vegan goodness.
- fruit/nuts/nut butter/maple syrup/chocolate chips/chia seeds/etc
Vegan Pumpkin French Toast [serves 1]
- 2T ground flax meal + 6T hot water, whisked
- 3T pumpkin puree
- 3/4t cinnamon
- 1/8t all spice
- 1/8t ginger
- pinch of cloves
- pinch of salt
- 2-4 slices of bread or english muffins
- Let flax “eggs” sit for ~5-10min until thick.
- Heat a large pan or skillet over medium low heat and lightly oil.
- Mix in all other ingredients with “eggs.”
- Spread batter on both sides of bread and lay in pan.
- Cook about 5min per side, until golden brown.
*If you’re not topping the French toast with something sweet, I recommend adding 1T sugar or maple syrup to the batter.
*If you don’t like pumpkin, I think you can definitely sub in mashed banana or applesauce instead.
I’m SO very excited about this. If only we weren’t out of English muffins!! :(