Pumpkin, banana & cinnamon French toast recipe

Pumpkin, banana & cinnamon French toast recipe

by Mandy Sacher, paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook

For a healthy take on a weekend breakfast favourite, you can’t go by this Pumpkin, banana & cinnamon French toast recipe.

Prep time: 15 mins

Cooking time: 15 mins

Serves: 6

// Ingredients
  • 2 eggs
  • ½ cup (125ml) coconut milk (or milk of choice)
  • ½ banana, mashed
  • ½ cup (125g) pumpkin puree
  • 1 tbs 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 wholemeal/sourdough/gluten-free toast

Toppings

  • Fresh berries, optional
  • Banana slices, optional
// Instructions
  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.

Serving and storing leftovers: Serve immediately or store in the fridge for up to two days.

You might also like: Winter Warmer: Lentil and sweet potato curry recipe, Soul Food: Sweet potato and almond butter brownies, and Soul Food: Supercharged bolognaise.

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