Pumpkin, Banana and Cinnamon French Toast

Serves: 6|Prep: 15 minCook: 15 min

We think this French Toast would be the perfect way to celebrate Parent’s Day today! We’ve put a Wholesome spin on traditional sweet versions by using whole meal bread and coconut milk to up the nutritional content, not to mention we’ve snuck in some pumpkin puree for an extra kick of vitamins and fiber. Top off your toast with your choice of fresh berries or maple syrup and dig in!

Ingredients

Method

2 eggs
½ cup (125ml) coconut milk (or milk of choice)
½ banana, mashed
½ cup (125g) pumpkin puree
1 tbsp chia seeds
½ tsp vanilla extract or powder
½ tsp ground cinnamon
1 tsp maple syrup, plus extra for topping
Coconut oil or butter, for frying
6 slices of whole meal/sourdough/gluten-free toast
Toppings: fresh berries and banana slices (optional)

1.	In a big bowl whisk together all ingredients until well combined.
2.	Heat oil in a frying pan over medium heat.
3.	Dip a bread slice in the mixture, thoroughly coating both sides. Allow excess mixture to drain and place bread slice in frying pan.
4.	Fry for a few minutes on each side or until golden brown.
5.	Repeat with remaining bread slices.
6.	Serve with a little maple syrup drizzled on top and fresh berries and banana slices.

Tip:

Swap pumpkin puree for sweet potato puree. Serve immediately or store in the fridge for up to 2 days.