Vegan Maple Pumpkin French Toast

First, make a flax egg: Take 1 tbsp flaxseed meal + 2.5 tbsp water and whisk it together in a small bowl. Set aside for 5 minutes to let it thicken and get an egg-like texture. Then combine in a shallow bowl big enough for your bread to fit: 1 cup unsweetened almond milk, 3 tbsp organic pumpkin purée, 1 tsp cinnamon, 1/2 tsp pumpkin pie spice, 1/2 tsp vanilla, and 2-3 tsp maple syrup (depending on how sweet you want it). Mix in the flaxseed egg and mix all the ingredients together well. Soak each piece of bread (makes 4 slices of thick sourdough) on both sides and add to a pan with coconut oil. Cook over medium heat for 3-4 minutes on each side. You can add some pecans in the pan while it cooks as well. Top with a little maple syrup and Greek style almond milk yogurt (or coconut yogurt to keep it plant-based).