Vegan Pumpkin French Toasts with Pumpkin Cornbread
Vegan Pumpkin French Toast with Pumpkin Cornbread, pumpkin pie spices and Caramelized Apples! Breakfast for fall. Vegan Soy-free Recipe. Can be gluten-free with gluten-free cornbread.
Servings: 4
Ingredients
- 7 to 8 thick slices of pumpkin cornbread or 6 to 7 thick slices of pumpkin cinnamon bread or other whole grain stale bread (see notes for links)
Pumpkin French Toast Batter:
- 1/2 cup pumpkin puree
- 3/4 cup non dairy milk (almond milk, soy milk or coconut milk)
- 1 tbsp starch (cornstarch or arrowroot starch)
- 1 tbsp flour , use rice flour to make gluten-free
- 2 tsp flax meal optional
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup or sugar
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
Caramelized apples:
- 2 small apples, thinly sliced
- 1/2 cup water
- 3 tbsp coconut sugar
- 1/2 tsp pumpkin pie spice or cinnamon
Instructions
- Mix all the ingredients under batter and let it sit for a few minutes while you heat up the skillet over medium heat.
- Dip the slices in the batter for a few seconds, then place on the hot skillet (sprayed with oil for cast iron or no oil if using a good non stick). Cook for 4 to 5 minutes then flip and cook for another 3 to 4 or until golden brown on both sides. Serve with maple and vegan butter or some caramelized apples
- Caramelized apples: Heat a skillet over medium heat. Add apples, sugar, spices, water and a pinch of salt. Cook for 10 to 15 minutes or until the syrup thickens. Stir occasionally to avoid burning.
Notes
I make these french toasts with pumpkin cornbread or pumpkin cinnamon swirl Sandwich bread. Use any day old stale whole grain bread or sweet cornbread.