Why should I toast the bread before dipping it for this French toast?

Toasting your bread before dipping helps prevent it from getting soggy, ensuring a crispier French toast with perfectly browned edges.

What kind of bread is recommended for this High-Protein Pumpkin French Toast?

You can use 4-5 slices of gluten-free bread, whole grain bread, or any bread of your choice for this recipe.

How can I increase the protein content even further in this recipe?

For an even higher protein boost, consider using soy milk or hemp milk instead of almond milk when preparing the batter.

What should I do if the French toast batter is too thick or too thin?

If the batter seems too thick, add a splash of almond milk and whisk it in. If it appears too thin, incorporate a bit more pumpkin puree.

Can I use an alternative sweetener if I don't have dates or maple syrup?

The recipe specifically calls for 1-2 Medjool dates or 2-3 teaspoons of maple syrup to sweeten the batter.

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High-Protein Pumpkin French Toast
[Vegan]

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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Stack of golden-brown High-Protein Pumpkin French Toast slices, drizzled with maple syrup, garnished with a sprinkle of pumpkin pie spice.

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Ingredients You Need for High-Protein Pumpkin French Toast [Vegan]

4- 5 slices of gluten free bread, whole grain bread, or bread of choice
2/3 cup almond milk (or, for even more protein, use soy or hemp milk)
3 tablespoons pumpkin purée
1-2 medjool dates or 2 -3 teaspoons maple syrup
1 heaping tablespoon vegan vanilla protein powder (or sub with ground flax seed)
optional, but recommended, 1/2 teaspoon pumpkin pie spice
coconut oil for frying

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How to Prepare High-Protein Pumpkin French Toast [Vegan]

Toast your bread before dipping it. This ensures that your bread doesn’t get soggy. Some people don’t mind a little sogginess so feel free to skip this step.
Blend all ingredients except bread in a blender and pour into a shallow, wide dish. If it seems too thick, add a splash of almond milk and whisk it in. If it seems too thin, add a bit more pumpkin puree.
Heat a frying pan over medium heat and add a 1/2 teaspoon of coconut oil. Right before cooking, dip your toast in the pumpkin puree. Then place in the pan and cook on both sides for a minute or two until lightly browned and crispy on the edges. Repeat with remaining slices. Place them in the warm toaster oven if there’s no one waiting next to the stove with a plate in their hands.
Top with maple or coconut syrup and enjoy!