September 2, 2016

Vegan Pumpkin French Toast

This Skinny Vegan Pumpkin French Toast is only 90 calories per slice! It’s insanely delicious, healthy, nutritious and loaded with pumpkin flavour!

This Vegan Pumpkin French Toast is deliciously crispy on the outside, soft on the inside and done in just 30 minutes! It's healthy, nutritious and loaded with pumpkin flavour! via https://jessicainthekitchen.com

Happy September! I’m starting the month with some excellent news: a HEALTHY vegan french toast recipe!! We usually see french toast as an overindulgent, loaded with cream recipe, but not this delicious Vegan Pumpkin French Toast. It’s just as tasty as regular french toast, just as delicately crisp on the outside and soft on the inside, and just as satisfying. With just a few ingredient changes, I turned this into a dish you could actually have on a weekday morning without feeling guilty at all.


This Vegan Pumpkin French Toast is deliciously crispy on the outside, soft on the inside and done in just 30 minutes! It's healthy, nutritious and loaded with pumpkin flavour! via https://jessicainthekitchen.com

In true cliché form, I’m starting September with a pumpkin recipe. Of course it’s still very much summer but fall is most definitely on the way and I’m here to welcome it with open arms.  This Vegan Pumpkin French Toast is so worth it though.  I made vegan french toast sticks last year and you all seemed to love it so much that I knew I needed to include way more french toast recipes.

Can I just say, I want to smother everything with this pumpkin spice batter.
This Vegan Pumpkin French Toast is deliciously crispy on the outside, soft on the inside and done in just 30 minutes! It's healthy, nutritious and loaded with pumpkin flavour! via https://jessicainthekitchen.com

I used my trusted french toast batter and added in ½ cup of homemade pumpkin puree. Seriously, this TOTALLY transformed it! After adding in the pumpkin spice I wanted to gobble up both my and the Mr.’s share of french toast. Because I’m so kind, I did allow him to enjoy his toasts though. The pumpkin adds a depth to the flavours, a richness to the french toast, and makes it even more filling than before.

This pumpkin french toast remains way healthier than most because I used flax eggs which add tons of nutritional value, almond milk instead of the usual cream, and topped it with coconut cream instead of whipped cream. Between the pumpkin, flax seeds and the almond milk, you get a good amount of protein, fibre and vitamin A in each slice. It of course depends on the bread you use (I use regular whole wheat bread), but you’ll have about 90 calories for each slice of pumpkin french toast with all those nutrients packed in. Win, win.

Promise me you’ll try this, okay? You won’t regret it.

This Vegan Pumpkin French Toast is deliciously crispy on the outside, soft on the inside and done in just 30 minutes! It's healthy, nutritious and loaded with pumpkin flavour! via https://jessicainthekitchen.com

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Vegan Pumpkin French Toast

Preparation 20 min Cook Time 10 min

Ingredients

  • 1 cup unsweetened almond milk
  • 1 flax egg - Learn how to make a flax egg or see notes*
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup pure pumpkin purée
  • 2 teaspoons maple syrup
  • 8 slices thick toast bread

OPTIONAL

  • Maple syrup, for serving
  • Extra cinnamon, for sprinkling
  • Coconut cream*, for topping
  • Candied pecans, for garnish

Instructions

  1. In a bowl, mix all the ingredients except the bread. Whisk together and place in your freezer for the batter to set up and get thicker for 15 minutes.
  2. When the batter is thicker, whisk again.
  3. Heat 2-3 tablespoons vegan butter in a pan/griddle over medium high heat until hot.
  4. Dip the toast into the batter, do NOT soak them, and place in the pan/on the griddle to pan fry.
  5. Pan fry on each side for 3-5 minutes until it is crispy on the outside (check to ensure it doesn't burn), then turn over and pan fry on the other side. Both sides should be nice and golden and crispy.
  6. If your pan can hold all the bread, you can put them in all at once, or in two batches.
  7. Serve immediately topped with maple syrup, dusted with cinnamon and coconut cream.

by

Recipe Notes

  1. This recipe is vegan. Flax meal is ground up flax seeds. Learn how to make a flax egg at this blog post. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
  2. TO MAKE GLUTEN FREE You can make this gluten free by using a gluten free loaf of bread.
  3. HOW TO STORE You can store these in the fridge or freezer with wax paper between them in an airtight tupperware container. You can reheat them in the toaster oven or on a griddle.

This Vegan Pumpkin French Toast is deliciously crispy on the outside, soft on the inside and done in just 30 minutes! It's healthy, nutritious and loaded with pumpkin flavour! via https://jessicainthekitchen.com

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If you try this Vegan Pumpkin French Toast please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

 

MORE FRENCH TOAST RECIPES

This Eggnog French Toast is an incredibly simple and easy to make breakfast that is ready in 20 minutes!-2

Eggnog French Toast

This Simple Vegan Cinnamon French Toast has is made with just 5 ingredients, is so deliciously crisp on the outside and soft on the inside and made in 30 minutes! #vegan #frenchtoast #christmas #healthy #easy-10

Vegan French Toast Sticks

It's That Easy - Your Guide to a Healthier, Meatless Lifestyle

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15 comments

  1. They look SUUUUUUUUUUUUUPER! I first thought you were using pumpkin bread to make French toast, then I noticed there’s pumpkin puree in the ingredient list….totally love the idea.

  2. Michelle says:

    This looks great, but can you please explain what a flax egg is? Are you simply mixing ground flaxseed with an egg? And if so, how much flaxseed are you mixing in with the egg? thank you!

    • Jessica says:

      Hi Michelle,

      Oh I’ll definitely fix that! A flax egg is a vegan egg substitute. You just need to whisk 1 tablespoon of flax meal (ground flax seeds) with 3 tablespoons water and that’s a flax egg. I’ll try to do a detailed post on it also. I hope that helps! I’ve updated the recipe to reflect it in the notes. I hope you enjoy!

  3. marcie says:

    This french toast is so perfectly golden brown and I love that it’s healthier! It looks so delicious and I need to try this for a Sunday breakfast this fall!

  4. Maria says:

    This looks delicious but can I use a regular egg instead of the flax egg?

    • Jessica says:

      Hi Maria,

      You definitely can! It should be the same consistency although I haven’t tried a regular egg in this. Hope that helps!

  5. Lila says:

    Wow Vegan food never looked so good! =)

    I thought that all vegans ate were carrots. Good to know that *I* was wrong. 😉

  6. Jacqueline Lange says:

    How do you make the coconut cream?

  7. Myles says:

    First recipe I’ve tried from your blog and it turned out perfectly! I selected your recipe because you don’t soak your slices and we like a dryer toast. My tweaks: a little more pumpkin puree (3/4 cup) and cashew milk instead of almond (our new favorite…a little creamier). Your recipes are simple and wholesome. Thanks for hosting a worthwhile site!

    • Jessica says:

      Hi Myles,

      SO glad you enjoyed it!! Love your additions and thanks for your kind comments. 🙂 Thanks so much for commenting! 🙂

  8. Aimee B. says:

    This was really lovely! I bought some vegan Texas toast for the bread. I wasn’t sure how it was going to turn out because I started cooking it on my non-stick griddle, which really didn’t work so well. It was rather mushy, despite the fact that the slices aren’t soaked. I think it really needs to be pan fried in either oil or vegan butter, like you mention. I saved it by toasting it in the toaster oven to dry it out a bit. I did it on 425 for about 7-10 minutes. The spices were perfect and this was incredibly delicious. Thank you! <3

    • Jessica says:

      Hi Aimee,

      So glad you enjoyed! Yes, it definitely needs to be pan fried but I’m glad you found a great solution! Thanks so much for sharing your feedback!

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