OK, I've been playing with this idea for a while now, and today seems like a good day to post it, just one weekend before Thanksgiving here in the United States. (Sorry I was too late for my Canadian friends, I'm sure it's good for Christmas morning as well!).
◘ 1/3 cup cashews soaked overnight (if you remember to soak them, great!! If not, they won't blend up as smooth, but will still be fine)
◘ 1 tablespoon cornstarch
◘ 1/4 cup chickpea flour
◘ pinch salt
◘ 3 tablespoons vegetable oil
Blend cashews in a food processor until a paste starts to form (this can take a few minutes). Scrape down the sides then add Silk soy Chai and blend until you have a nice creamy "milk". Add pumpkin, cornstarch, chickpea flour, salt and oil and blend again, it should be thinner than pancake batter. If batter is too thick, add more soymilk, if it's too thin add more chickpea flour. Pour into shallow bowl.
Heat a nonstick skillet over med-high heat. Add a good teaspoon of oil and brush around.
Dip the bread slices in the mixture, let soak for a moment if you like your French Toast more moist, scrape off excess if you want (depending on how soft you like your French toast) and then transfer to the skillet.
Cook each side for about 2 min; if they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side. They should be golden brown with flecks of dark brown.