Gluten Free Pumpkin Spice French Toast (Vegan)

French toast, infused with delightful pumpkin spice, topped with butter and syrup on a plate, with a forkful cut and lifted.

Gluten Free Pumpkin Spice French Toast (Vegan)

Our gluten free pumpkin spice french toast is a warming and delicious fall and winter breakfast. This recipe is also dairy free and vegan, there are no eggs needed for this recipe! This is perfect if you have egg allergies or run out of eggs but still want to make french toast.

Gluten free, dairy free, vegan

Course Breakfast & Brunch

Cuisine American

Keyword pumpkin spice french toast, vegan french toast

Prep Time 5

Cook Time 3

Cooling time 5

Total Time 13

Servings pieces

Calories 111kcal

Author Sarah Jane Parker

Equipment

Nonstick skillet

Ingredients

1 cup dairy free milk (I used creamy oat milk)
¼ cup King Arthur gluten free all-purpose baking mix
2 Tablepoons pumpkin puree
1 Tablespoon packed brown sugar
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
8 slices gluten free sliced bread (I used BFree sourdough sandwich bread)
Toppings: dairy free butter and maple syrup

Instructions

Preheat a nonstick or cast iron pan over medium heat. If you're using cast iron, make sure to add plenty of oil or dairy free butter to your pan while heating up.
In a shallow dish that is wide enough to fit your bread slices, whisk together the dairy free milk, gluten free baking mix, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and ground cinnamon until everything is well combined and smooth.
Allow the pumpkin batter to rest for 1-2 minutes to thicken a bit, and then whisk again.
Dip each side of your gluten free bread into the pumpkin mixture letting excess drip off. Dip each side then put it in the pan, don't let the bread soak in the better.
Add a little oil or dairy free butter to your pan and cook the battered bread on each side until each side is browned and crisp (the sugar helps with browning since this recipe doesn't have eggs). Try not to have your pan too hot, you'll want your french toast to cook inside as well as on the outside.
Remove to a cooling rack and cool for a couple of minutes before serving with dairy free butter, maple syrup, and powdered sugar (optional).
Store leftovers in an airtight container in the fridge for up to 4 days.

Video

Notes

The nutrition estimates are for the french toast only and do not include toppings.

Nutrition