My favorite season is almost here. Fall. I love fall. I love everything about it. I look forward to football, jeans and sweaters, bon fires, and my favorite…pumpkin recipes. In honor of my favorite season, I wanted to share one of my favorite pumpkin breakfast recipes from The Green Palate. I make her french toast all the time. It’s light, flavorful, and easy to make.
Want more of my pumpkin recipes? Check out the FALL section.
Ingredients: *Whole Wheat Bread *1 cup Pure Pumpkin *1 cup Unsweetened Almond Milk *2 Tablespoons Ground Cinnamon *2 Tablespoons Agave *2 Tablespoons of Stevia* 1 Egg White*
Banana Ingredients: *1 sliced banana *1 tablespoon Cinnamon *2 tablespoons Agave*
-Mix all the ingredients (minus the bread) in a large bowl!
-Heat a large skillet and dip your bread into the mixture.
You can use whole wheat bread or cinnamon raisin bread to give it an extra kick. While the french toast is on the skillet, prepare the bananas.
In a skillet, cook on medium heat *1 sliced banana *1 tablespoon Cinnamon *2 tablespoons Agave*
Once both are done, top Pumpkin French toast with a drizzle of Agave & cinnamon, then top with caramelized bananas!
Nutrition: **2 Slices of Whole Wheat Pumpkin French Toast: 196 Calories ,**2 Slices of Whole Wheat Pumpkin French Toast & 1/3 Caramelized Bananas: 220 Calories