In the Magic Bullet (or other small blender) combine the ingredients (banana, non-dairy creamer, almond milk, vanilla extract, and pumpkin spice seasoning) for the French Toast batter. Blend until smooth.

Pour the batter into a mixing bowl.

Add vegan butter or coconut oil to a large skillet on medium heat. Allow the pan to heat and melt the butter. This will keep your French Toast from sticking as much.

Work in batches using three slices of bread at a time. Dip each piece of bread into the batter. Make sure the batter coats the bread on both sides.

Place your three batter soaked bread slices into the large skillet. Cook each piece of toast for about 2 minutes.

Then use a spatula and flip the toast and cook for another 2 minutes on the other side so that both sides of the French Toast are golden brown.

Move the cooked toast to a plate and repeat this process with the remaining batches of bread.

Serve with maple syrup and a light dusting of pumpkin spice.