Toast:
1 1/4 cup plain almond milk.
1/2 c chick pea flour
2 tsp. pumpkin pie spice.
3/4 cup pumpkin puree.
8 slices oat bread, toasted.
Bananas:
4 medium-small firm bananas, peeled
1 tablespoon vegan margarine
6 tablespoons light brown sugar
1/2 cup pure male syrup.
Nutella Drizzle:
1/4 c Nutella.
Toast:
Begin by heating 2 tbsp cooking oil in a very large skillet over medium high heat. Add almond milk, flour, pumpkin puree, and spice to a blender to blend, or whisk together by hand. This batter will be kind of thick, but should not be lumpy. Keep mixing, if it is. Pour into a shallow dish. Pierce each slice of toast several times over the entire surface with a fork. Lay toast slices on top of pumpkin batter in dish, and spoon some of the batter mixture on to the tops of the toast. Turn as needed to thoroughly coat each slice evenly. Gently lay battered toast slices on hot pan, and let cook undisturbed for about 3 minutes. Flip, add more oil, if necessary, and cook the second side another 3 minutes. The toast will be browned and crispy on the outside, and will stay moist and soft on the inside. Transfer 2 toast slices for each serving to plates.
Bananas:
Cut bananas into rounds. Melt margarine in a nonstick skillet over medium-high heat. Add brown sugar and lay the banana slices on top. Cook undisturbed for 20 seconds, then add maple syrup. Cook for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce. Top french toast slices with bananas and sauce.
Nutella Drizzle:
Place 1/4 cup nutella in the bottom corner of a zippered sandwich or storage bag. Microwave for about 20 seconds. Snip end corner from bag, and pipe warmed nutella stripes over each toast serving.
ENJOY! (sorry, I didn't take pics of this one while in the making. It wasn't really a planned thing. I will try to get pics next time I make it, and update this recipe with step-by-step photos of the directions.)
