Happy Thanksgiving! Being in California right now makes it feel more like May rather than almost December. As I sit here in shorts and a tank top, I am feeling thankful for the weather! 🙂
The other morning, one of my younger sisters, Jordyn, and I wanted to make everyone breakfast. We decided to do a healthy spin off one of our favorites, French Toast!
Are you tired of pumpkin yet? I’m not! 😉
*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*
Mix all the ingredients (minus the bread) in a large bowl!
Heat a large skillet and dip your bread into the mixture.
I chose to use whole wheat bread while Jordyn chose cinnamon raisin.
While the Pumpkin French Toast was cooking, we made our topping- Caramelized Bananas!
Jordyn slicing up the bananas!
Waiting for the French Toast to cook! I love fun leggings!
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!
2 Slices of Whole Wheat Pumpkin French Toast: 196 Calories
2 Slices of Whole Wheat Pumpkin French Toast & 1/3 Caramelized Bananas: 220 Calories