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Vegan Pumpkin French Toast

10 minutes

8 Servings


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This recipe is requested on birthdays and special brunch days. We usually have a little pumpkin puree in the refrigerator because it is our go-to for oil substitute.


1 flax seed "egg" (1 Tbsp flax seed in 3 Tbsp water)

1 cup unsweetened almond milk

1 tsp vanilla extract

1 1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/2 cup pumpkin puree

1 tsp maple syrup

8+ slices of your bread of choice


  1.  Make a flax seed "egg" by combining 1 Tbsp of flax seed and 3 Tbsp of water, stir and set aside for 10 minutes

  2. Combine the almond milk, vanilla extract, pumpkin pie spice, cinnamon, pumpkin puree and maple syrup in a bowl and whisk well.

  3. Whisk in the flax seed "egg".

  4. If you have extra time, let it firm up a little in the refrigerator for 10 minutes. You can skip this step.

  5. Soak bread in the milk mixture and fry on griddle or in pan until browned on each side.

  6. Serve hot!


You can make your own pumpkin pie spice with the following ingredients: 3/4 tsp cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1/8 tsp ground ginger, 1/8 tsp alspice (or at least most of these)

We use cinnamon swirl bread to make it extra special

More pictures  - recipes don't always turn out like the pinterest pictures. These are some less "staged" more "real" photos from our recipes and meal prep.

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