Oct 06, 2013

Vegan Pumpkin French Toast

To kick off Pumpkin Week, I thought I’d share this pumpkiny-delish french toast recipe with you. MAXIMUM YUM is what the consensus was in my house. Yes, indeed…

So let’s get right to it, shall we?


  • 8-10 slices whole grain bread (NOTE: the type of bread you use will greatly affect the finished product. I recommend using a dense, whole-grain bread such as Ezekiel. It must be strong enough to hold up to the batter, which is quite thick. Using a wimpy bread will result in mushy french toast.)

~ for the batter:

  • ¾ cup pumpkin puree
  • 1½ cups unsweetened soy milk, or other non-dairy milk
  • 1 TBS pure maple syrup
  • 1 TBS flax meal
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp turmeric
  • pinch of ground cloves


  1. Whisk all the batter ingredients together.
  2. Set a non-stick skillet over medium heat.
  3. Dredge each slice of bread BRIEFLY in the batter. Don’t let it soak! It will make the bread too soggy.
  4. Cook until the bottom is golden brown. Flip and cook until the other side is also golden brown. If it looks like the inside is not cooking fast enough as the outsides are cooking, turn the heat down a bit. 

Serve with whatever you like. I used maple cream cheese and some date syrup. To make the cream cheese simply mix ¼ cup of my cultured vegan cream cheese with 1 TBS maple syrup. See the recipe for cultured cashew cream cheese here!

Makes 8-10 slices. Enjoy!
Healthy pumpkin trails,
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8 responses to “Vegan Pumpkin French Toast”

  1. Noemi says:

    This looks delicious, I can't wait to try it; thanks for all the fabulous recipe's, I just found your site and find it all so helpful as I just started the 1 week crash diet approved by Dr. Oz which is Dr. Fhurman's plan then will follow up with ETL 6 week plan!
    ♥ Noemi
    Fashion: Classy N Glamorous
    Travel: Cruise With Noemi

  2. Helyn says:

    Fantastic, Noemi! Keep me posted and let me know if you have any questions!

  3. Looks delicious.. I just made my first jar of pumpkin puree of the season.. will definitely give this a try..

  4. Helyn says:

    Thanks, Mini.. enjoy!

  5. Sarah says:

    Just found your blog this past week! Always suspicious when the title has healthy in it – you just never know! Then I saw a picture of Joel Furhman and knew I was onto a good blog!! This recipe looks so easy and I love pumpkin so will have to try it this weekend. And I actually have everything I need for it. Excited to look through all your recipes!

  6. Helyn says:

    That's great, Sarah! Thanks for the feedback. Enjoy!

  7. Rachel says:

    I took a chance and made a double recipe without trying it first, because I have 4 kids to serve breakfast to and like have a big batch of muffins/French toast/pancakes to heat and serve.

    This recipe did not disappoint! It was my first attempt at a vegan version. I used a hearty Wild Oats brand bread, then I ended up with enough batter for about twice the bread called for, so then I used what I had–flatbread burger buns. They were good too!

  8. Helyn says:

    That's awesome, Rachel! Thanks for sharing :))

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