2 slices whole grain bread (I used Dave’s Killer Good Seed Bread)
2 egg whites
1 tsp vanilla extract
½ TBSP cinnamon
½ tsp pumpkin pie spice
Splash of your favorite milk or non dairy substitute
2 TBSP raw pumpkin seeds
Add the egg whites, vanilla, cinnamon, pumpkin pie spice and milk in a shallow bowl that’s large enough to dip your bread in. Beat with a fork until thoroughly combined.
Heat your skillet on medium heat. Coat the skillet with olive oil spray. Dip both sides of a bread slice in your egg mixture and place it on the hot skillet. Right away sprinkle the side facing up with 1 TBSP of the pumpkin seeds. Repeat with the second slice of bread. After about 4 minutes, carefully flip your pieces of bread over. Cook the second side with the pumpkin seeds for about 1 ½ to 2 minutes. The seeds toast very quickly so don’t cook it for too long.
Place both pieces on a plate, top with your favorite nut butter or maple syrup and enjoy!