Nothing excited us more as kids than to hear three simple words – breakfast for dinner! It’s one of our most prized memories as a child. It felt like you were both breaking the rules while also getting a huge treat. Even now as adults, having breakfast for dinner is something to be excited about!
When you think of breakfast, many think of eggs or bacon. But we are turning the tables and serving up a delicious dish that is 100% vegan! The flavors of pumpkin spice and cinnamon make each bite taste like a little piece of fall. We even used our absolute favorite vegan bread – Little Northern Bakehouse’s Millet & Chia bread! This stuff is seriously addicting, and perfectly sops up all of the flavor from our french toast mixture.
Ingredients
1 cup nut mylk of your choice
1/2 cup pureed pumpkin
1 flax egg (mix 1 tbsp. flax meal with 3 tbsp. water and let sit for about 10 minutes)
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin spice
1/2 teaspoon cinnamon
2 teaspoons maple syrup
Instructions
Jessica in the Kitchen‘s has the recipe. Just click the link to get started!
