Ingredients

The following ingredients have 4 Servings
  • 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
  • Maple syrup (for serving)
  • Extra cinnamon (for sprinkling)
  • Coconut cream* (for topping)
  • Candied pecans (for garnish)

Instruction

  • 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.