Hey guys!
I want to thank you so so much for all the sweet comments on my last post! I’m sure you realized that I went a little MIA yesterday, but no worries, my “happy Thursday” just happened to continue on into Friday and I’m feeling a bit better now!
A few things that made my day yesterday: a much need massage at my favorite local spa, having a 15% off coupon for said massage, replenishing my stock of Yogi tea after spotting a sale, and not only getting my hands on my FAVORITE flavor of Chobani, but also finding it on sale for 10/$10!! Yes, my friends, sometimes dreams DO come true!
Unfortunately, there were only 5 containers of black cherry Cho…but you better believe I scooped them all into my basket without thinking twice! 😉
You wanna know what else made yesterday special?
It is now officially fall!
Time to bring out the pumpkin!
I still have my one coveted can of Libby’s hidden away in the depths of my pantry that I’m holding on to until my town gets with the program and puts it back on the shelves, but I just had to crack open this can I got from Whole Foods MONTHS ago, because c’mon, what would the first day of fall be like without pumpkin??
So how about I get to the part where I share a ridiculously tasty VEGAN recipe with you guys that celebrates the best part of fall?
PUMPKIN of course! 😉
Vegan Pumpkin French Toast with Pumpkin Sauce
by
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Keywords: breakfast dairy-free vegan vegetarian bread pumpkin puree fall winter
Ingredients (Serves 1)
For the French Toast
- 2 slices of your favorite vegan bread
- 2 Tablespoons ground flax
- 1/4 cup unsweetened almond milk
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 small to medium-sized banana, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
For the Pumpkin Sauce
- 1 Tablespoon pumpkin puree (not pumpkin pie filling)
- 1 Tablespoon maple syrup
- 2 Tablespoons unsweetened almond milk
- 1/2 Tablespoon coconut flour (optional, if omitting, reduce milk to 1 Tablespoon)
Instructions
For the French Toast
1. Preheat a non-stick skillet to medium heat, coat with cooking spray.
2. Combine flax and non-dairy milk in a small bowl and set aside.
3. Meanwhile, mix pumpkin, mashed banana, vanilla extract, and pumpkin pie spice in a shallow dish.
4. After allowing about 4-5 minutes for the flax to set in the milk, add it to the pumpkin/banana mixture and whisk until smooth.
5. Using a basting brush or spoon, coat both sides of bread with pumpkin mixture.
6. Add to skillet and cook approximately 5-6 minutes per side.
7. Plate and top with Pumpkin Sauce
For the Pumpkin Sauce
Combine all ingredients in a small bowl, whisk until smooth.
Now the sauce/syrup alone does a fine job of making this breakfast (or dinner…you all know how I feel about breakfast after dark!) extra special, but if you REALLY want to make it look like fall exploded on your plate, just do as I say…
Drizzle on sauce,
add the other 1/2 banana…
some unsweetened coconut shreds and dried cranberries…
and top with toasted pecans! 
Simple trick to lazy girl (or boy) toasted pecans: Throw them on a plate and microwave them for 30 seconds…ta-daaa! No oven required!
Then brew up a big mug of pumpkin spice flavored coffee…
*Added to the grounds like I did here with cinnamon*
Thanks for the great idea Rachel!
…or a steamer if coffee’s not your thing.
And look forward to many more pumpkin-filled mornings!
Happy Fall everybody!
What are some of your favorite things about this season?
I am in love with the black cherry chobani. It is definitely the best by far. It sucks because only certain grocery stores sell all the flavors of chobani, so I have to drive like 30 minutes to get black cherry. I am so going to have to make this french toast though with gluten free bread. It looks amazing.
Holy yum those look awesome!!
this looks FANTASTIC! i loveeeeeee the weather! not too cold.. not too hot!
I hope I can get myself to make this tomorrow morning! I’m usually lazy on Sunday mornings, but I’m dying to try them!
I found the Black Cherry Chobani last night and had it for breakfast this morning!!! It was really good. I also found the little ones the other day.
I bought 2 cans of Libby’s Pumpkin today. I hope you get some soon!!
The only things I like about this season are the leaves changing color, Halloween, Thanksgiving and Black Friday
Wow that’s AMAZING!!! that looks so good. I haven’t had french toast in forever!
Pumpkin and coconut flour! Hell yeah, I will have that anyday! YUM! Ok, I’m making that sauce to go on my treat for tonight…whatever it is, it’s getting this sauce!
Haha! I love you Sarena! You totally just made me giggle!
I’m not a pumpkin fan but I would totally eat this
One word: LOVE
I scored some pumpkin at Trader Joe’s today and can’t wait to use it! My favorite thing about fall is my classroom finally comfortable, since my school is not air conditioned!
Oh geez! I totally forgot about that! I’m sure you are enjoying the change in weather then! Stuffy classrooms are no fun!
I love everything about fall! Mainly being able to find pumpkin in grocery stores again. Ah, it’s the simple things in life
your pictures are making me droooool!
I hate myself for not having stocked up on pumpkin last year. I can’t believe how impossible it’s been to find!! You bet your bottom dollar, though, that I’ve saved this recipe for when the pumpkin fairies pay me a visit
In the mean time, I’ll live vicariously through you 
<3! Happy Sunday!
Wooo, thanks for the shout-out Heather
This french toast looks like the perfect accompaniment to my pumpkin spice steamer.
you are the breakfast queen! amazing french toast! wished i could hire you once a week for a beautiful sunday breakfast:)
Aww, thank you Alexia!
Yum, this looks delicious. Thanks for posting!
This looks incredible! Looove the idea for that pumpkin coconut sauce. 😀
I can’t believe how hard it is for you guys in the US to find pumpkin! It’s in stores here all year round. I hope you’re able to find some soon!
omg im totally putting this in my recipe round up tmrw
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Hi! My toast adhere and burned on a little:( what it may be a reason?
If you coated the skillet with cooking spray, it could be that the temperature was too high…some stovetops are a little different, even when set to the same temperature. I know when I cook on my sister’s stove, I always have to decrease the temperature setting.