1flax egg - Learn how to make a flax egg or see notes*
1 1/2teaspoonspumpkin spice
1/2cuppure pumpkin purée
8slicesthick toast bread
Maple syrupfor serving
Extra cinnamonfor sprinkling
Coconut cream*for topping
Candied pecansfor garnish
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.
When the batter is thicker, whisk again.
Heat 2-3 tablespoons vegan butter in a pan/griddle over medium high heat until hot.
Dip the toast into the batter, do NOT soak them, and place in the pan/on the griddle to pan fry.
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.
If your pan can hold all the bread, you can put them in all at once, or in two batches.
Serve immediately topped with maple syrup, dusted with cinnamon and coconut cream.
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.
TO MAKE GLUTEN FREE You can make this gluten free by using a gluten free loaf of bread.
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.