Start your day with this 5-ingredient fall-inspired breakfast! This Vegan Pumpkin French Toast is oil-free, super easy and ready within 15 minutes. It’s the perfect base for all your favourite toppings, so go crazy!
French toast = fancy toast! Do you agree? Well, you don’t need a ton of effort to create a pretty breakfast platter for yourself because this Vegan Pumpkin French Toast is
- oil-free
- made with only 5 ingredients
- ready in 15 minutes
- gluten-free friendly!
Tips to make perfect vegan french toast
- Pick a sturdier bread such as sourdough. Try not to use pre-sliced sandwich bread, it’s tempting but trust me! It almost ALWAYS comes out soggy and limp.
- The staler, the better! That way you can soak it in the batter longer without it getting soggy in the middle. I soaked my sourdough for 15 seconds on each side.
- Slice your bread into ¾-1 inch thick slices, also to prevent soggy french toast.
- Drip off the excess batter before pan-frying. If there is too much batter, it’ll kind of spread out from the toast while cooking (doesn’t make it less delicious but if you want it to look prettier, apply this tip).
- Make sure that the toast is completely brown/cooked on the bottom before flipping it, otherwise the batter may come off the bread and stick to the pan. It takes around 90 seconds over medium-low heat.
Finally, enjoy your french toast with your favourite toppings! I had mine with some homemade coconut lemon sauce (think yogurt!), grapes, syrup and an extra dash of cinnamon.
If you liked this recipe, here are some quick and easy breakfast ideas I know you’ll love:
- Avocado Tahini Toast + Tofu Scramble (Vegan + Oil-Free)
- Peanut Butter Banana Overnight Oats
- Yogurt-y Coconut Lemon Sauce (Vegan + Oil-Free)
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Pumpkin French Toast (GF | OF | 15 Min | 5 Ing)
Ingredients
- 6 slices sourdough bread ¾-1 inch thick (gluten-free if necessary)
- 3 tbsp (45g) non-dairy milk
- 1 flax egg (1 tbsp + 3 tbsp water)
- 2 tbsp (40g) pumpkin puree
- 1 tsp sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg optional
Instructions
- In a shallow bowl, mix all the ingredients together.
- Heat a large non-stick pan over medium low heat. Brush a bit of oil over the surface.
- Soak each slice of bread for 15 seconds, then repeat on the other side. Drip off the excess batter.
- Cook the bread without moving it around for 90 seconds, or until the bottom is golden brown. Flip and cook for another 90 seconds, then cook the sides of the bread as well.
- Serve straight away with toppings of your choice. Enjoy!
