breakfast is served
October 24, 2010 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
Whoa.
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!! :(
Niiiiight!
Ashley
Reader Comments (50)
#4 = best.photo.ever!
yum - I know what I'm going to make for breakfast! Thanks for sharing!
I agree - they do look like one of your best ever creations! I want!!
This looks awesome!! Nice work Ash...now i Just have to catch up with all of the recipes for the ingredients to make it :) I am making my first homemade almond butter this weekend!! I will definitely be referring to you :)
The French Toast pics looks AMAZING. And I love to have French Toast on Saturday or Sunday mornings. Looks like this morning it is. ;)
Oh. My. Gosh.
I need another day on my weekend so I hae time to make this! Awesome! Thanks Ashley!
This looks absolutely amazing Ashley!!!
Wow, those do look delicious!
Oh em gee.... those last 4 pictures.... AWESOME.
This looks insanely good! My oats were good this morning, but now I regret them a little :)
Oh, by the way, do you know where I can find Rudi's Spelt Muffins? They sound awesome!
Man, I wish I'd read this an hour ago. I just ate the last English muffin. It was the Rudi's Spelt kind too!
Dang I wish I hadn't already ate breakfast or I would be eating this right now! Those look delicious and the pictures of the stacked english muffins are beautiful! I can't wait to try this.
I need to make this with a banana, 'cause I don't have any pumpkin :((
Looks so good
It should still be delicious and you can still use the pumpkin spices! :)
I got them at Whole Foods...they're pretty good, but kind of small. I definitely prefer the Ezekial muffins but haven't been able to find them in Ft. Collins since we moved!
Thanks Freya!!
your pictures are INSANEEEEE
oh my STARS this looks fabulous... yes, it DOES look deliciously indulgent, but many good-for-you things CAN be!! :) THAT is what I get so excited about when something turns out this awesome.
great job... I so want this now!!
HAPPY SUNDAY !!
It's funny...I've actually been planning to do some sort of experiment with pumpkin french toast, but I'm glad to see you got to it before I did as I'm sure your version is infinitely better than my theoretical version. :) Can't wait to try this out!
this looks sooooo good. i'm thinking breakfast for dinner here for me :)
mmmk...I looked at this earlier, but didn't scroll all the way down. BIG MISTAKE!!! Those look fantastic. Will you come be my personal chef? pulllleasse?
This looks awesome, Ashley! Can't wait to try it.
I never thought to use English muffins for French toast. Brilliant my friend as this, "They turned a beautiful golden brown with a crispy crust and doughy interior" sounds like my ideal plate of French toast...and don't even get me started on your toppings - YUM! Beautiful photos as always Ashley. :)
We are mind twins. I woke up this morning thinking about making pumpkin french toast.. Only I was going to alter my mom's PB french toast recipe. I told Dave my thoughts, and he said no!!! So we used the spelt pancake mix you gave me and added pumpkin and pumpkin pie spice. Oh, wow. so good! and I'm not even a pancake person! (but I bet these will be better!)
Oh yum! This looks great : d
I am DEFINITELY making a trip to the store and having these next weekend when I have time to actually sit down for breakfast. or lunch or dinner, these look AMAZING, and beautiful photography as always!!
These look amazing! I braced myself when I saw the picture of the pumpkin/flax-covered muffins in your skillet - and then was amazed by your success the following pictures. Very clever idea - looks so tasty!
I read this post this morning before I ran a 5k and was just in awe. I think I was still trying to wake up and wrap my head around the meal...awesome :)
wow, almost missed this post. that would be unfortunate - holy yum!
flax eggs are crazy cool.
So I saw this post yesterday morning while I was having my coffee and I had all the ingredients, so I made it. Delicious! My bf kept saying that he 'wasn't sure' if he liked the toasts or if he liked my homemade apple butter but he definitely continued to eat and practically licked his plate clean! too funny.
My only question is did you find the pumpkin mixture to be a little slimy under the crust that formed while you were cooking it? Maybe I just had my heat up too high....
oh my...I want some ; )
The pictures are stunning, I am even more excited to learn from you! Can you bring some of these too ?? haha
Hahahaa, yes..I will stuff them in my suitcase, just for you!
So glad you liked it...sounds like your bf did too ;) I cooked mine on medium low for about 5min per side. I didn't notice any sliminess at all :)
Thanks Meg!!
Let me know what you think!! Make sure to cook them over med/low heat for about 5min per side. hehe MISS YOU
Those pictures are worthy of being in a gourmet food
magazine--I bet the taste is equally stunning!
Making that french toast ASAP!!!
Thanks so much :)
this looks awesome! It's inspired me to try and make a pumpkin-baked french toast...maybe this weekend if I have time! Yum!!
Okay, this was almost too much for me to handle. I practically licked my screen. You are amazing, no joke.
I've been admiring your blog for a while now--I love your perspective on food and the creative things you do with it! Tonight I tried your technique for making PB sauce (PB + almond milk + a little cinnamon, nuked for about 15 secs and stirred to perfection!) to top my dessert...check it out if you like! (http://bakingwithbuttermilk.wordpress.com/2010/10/27/about-that-dessert/)
I just started blogging and really admire beautiful blogs like yours. You are an inspiration, keep up the good work!
Omg. I'm trying to figure out how you had the patience to have a breakfast Photo shoot before tasting that creation!! Impressive. ;)
Yummy! I am hungry just looking at those pictures. I am totally going to test that out tomorrow :)
I just wanted to tell you that I made these after my long run this morning! I used Ezekiel bread since it tends to be a bit sturdier than other breads (and for the added protein). I layered them up with peanut butter and a few banana slices, and I topped them with maple syrup and almond slices.
wow wow wow - you're so right - they taste so indulgent but are packed with healthy ingredients! i love that the recipe uses a full 2 tbsp of flaxmeal - definite nutrition boost! thanks for your creativity - and for sharing it with the rest of us ;)
It would be awesome with that bread!! I'm so glad you liked it...such a fun change of pace for breakfast! I'm on a big flax meal kick..really helps hold me over.
[...] up, Ashley’s vegan pumpkin French toast. I momentarily freaked when I first saw this recipe because it looked so so good but I almost [...]
[...] I continued to use some of my pumpkin stash for Vegan Pumpkin French Toast, using that yumtastic bread that I showed you [...]
[...] times. (Ok, we like to exaggerate a bit around these parts.) On the menu was Ashley’s Vegan Pumpkin French Toast, because I have bread that needs to be finished and an open can of [...]
[...] I havent been doing as much with pumpkin lately but this pumpkin french toast from the edible perspective looks irresistible! [...]
[...] I had some extra pumpkin left over so I took a cue from Ashley [...]