Christmas morning in the Yoder household always goes a little something like this:
I wake up at an unusually early hour—even at the age of 25, I get too excited for Christmas to sleep very late.
We head downstairs to open up our stockings, enjoy a warm cinnamon roll (or two!), and wait for the rest of the family to arrive. This is also the time that Christmas breakfast starts to take shape.
Mom typically cooks up a tasty spread of scrambled eggs, Canadian bacon, English muffins, and a big pile of clementines. While I’ll happily nibble on the fruit, I have opted to make my own breakfast for the past several years. Whether it’s a vegan quiche or a stack of blueberry pancakes, I always attempt to make something special for the occasion.
This year, I improvised a batch of pumpkin spice pancakes. Because I woke up so early, I had plenty of time to document the whole process before the festivities began. Enjoy!
Pumpkin Spice French Toast
- 2 egg whites, or about 1/3 cup liquid egg whites
- 1/4 cup unsweetened almond milk
- 3 tablespoons pumpkin puree
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 2 slices whole wheat bread
- 1 small banana or apple, sliced (optional)
- 2 tablespoons sliced almonds (optional)
- 2 tablespoons vanilla Greek yogurt
- extra cinnamon for garnish
1. Place a non-stick skillet over medium heat.
2. Meanwhile, whisk together egg whites,milk, spices, and pumpkin in a shallow bowl or rimmed plate. Soak bread in egg mixture for 1-2 minutes.
3. Transfer one slice of soaked bread to the pre-heated pan and cook for 2-3 minutes or until golden; flip and cook the other side. Repeat for other slice of bread. Set aside.
4. Top with sliced fruit, almonds, a dash of cinnamon, and a dollop of Greek yogurt. Enjoy!
Nutrition per entire recipe (including optional toppings): 390 Calories, 10.1g fat, 0mg cholesterol, 385mg sodium, 60.6g carbohydrate, 9.2g fiber, 14.0g sugars, 19.5g protein
Filed under: Recipe