I’ve said it before but french toast is my favorite breakfast recipe. It just hits the spot for me, always. Don’t get me wrong, I love my pancakes and waffles too. It’s just for me, nothing can top a french toast dish. This vegan maple pumpkin french toast is the perfect way to satisfy that french toast craving in a healthier way. A little different from the french toast I grew up on but just as tasty!
Benefits of Pumpkin:
I love pumpkin mostly because I love the flavor in both sweet and savory dishes. The fact that you can use a can of pumpkin to make chili or pasta and also use it to make a delicious brownie is incredible. I love being able to make the most out of ingredients that I buy. It stinks when a recipe calls for 1/4 cup of something and then you’re left with so much extra that will go bad in a few days.
I normally store leftover pumpkin in an old mason jar in the fridge for a few days after I open a can. Then I’ll use it another dish somehow so I don’t waste it. Beyond being super versatile, it’s packed with vitamins to add some good to any dish.
Here’s a great article from a website I love (Well +Good always has great information) about pumpkin benefits. I’ll give a quick summary here. Just a reminder I’m not a doctor so this is information is my own personal research.
It’s packed with vitamins, especially Vitamin A. Vitamin A helps with your eye health, a lot of foods with the bright orange color from beta carotene do! Pumpkin has a lot of Vitamin C which has what seems to have basically endless health benefits. It’s said to be immune boosting and help increase collagen production, which I love.
Why Sourdough:
I like sourdough because personally it’s easier to digest. Sometimes with regular bread, my stomach doesn’t agree with it and I get really bloated. Who wants that when they’re just trying to enjoy some delicious Maple Pumpkin French Toast!
I’ve found that with sourdough, that doesn’t happen. It has to do with how it’s fermented and it’s prebiotic and probiotic content. Also it doesn’t have any sugar added, unlike other bread. Again do your own research because everyone’s body is so different!
How to Make a Flax Egg:
In this recipe, I used a flax egg to replace the traditional egg you’d have in french toast. It’s actually incredibly easy to make! You take 1 tbsp of flaxseed meal + 2.5 tbsp of water. In a small bowl, whisk those two together. Let them sit for 5 minutes to thicken and get more of an egg like texture. Then you’ll add into the recipe like a normal egg.
I wish I could take credit for the idea of a flax egg but I can’t. I’ve seen it a million times in other recipes. It works pretty well a lot of the time, especially in this recipe!
Other French Toast Recipes:
Maple Pecan French Toast Skillet:
Vegan Maple Pumpkin French Toast
This vegan maple pumpkin french toast is the best healthy vegan breakfast. The perfect fall breakfast recipe that is also healthy and easy to make. A great go to healthy breakfast for Saturdays or a brunch!
Ingredients
4 slices bread ( I used sourdough)
1 flax egg ( 1 tbsp flaxseed meal + 2.5 tbsp water)
1 cup unsweetened almond milk
3 tbsp pumpkin puree
3 tsp maple syrup
1 tsp cinnamon
1/2 tsp pumpkin spice
1/2 tsp vanilla extract
Method
- Heat a skillet over medium heat.
- Then in a small bowl mix together the ingredients for the flax egg. Set aside and let it sit for 5 minutes to thicken.
- In a shallow bowl, big enough to dip your bread in, mix the rest of the ingredients. You’ll add the milk then the spices then the pumpkin. Finally, add the flax egg once it’s thickened. Mix everything together well.
- Take a slice of bread and soak it in the mixture on both sides. Then add a little coconut oil to the pan and add the bread. Cook for 3-4 minutes on each side and repeat for each slice. You can add as many slices as your pan will hold!
