Protein French Toast with Bananas
High-protein, cozy French toast topped with warm bananas for a 30g protein breakfast.
Ingredients
Ingredients
- 4 slices low-carb high-protein bread
- 4 large egg whites
- 1 large egg
- 1 scoop about 30 g vanilla protein powder
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 1 tablespoon granulated sweetener or sugar-free syrup
- 1 medium banana sliced
- 1 tablespoon butter or coconut oil for cooking
- 2 tablespoons sugar-free syrup for serving
- Ground cinnamon for sprinkling on top
Instructions
- In a medium mixing bowl, whisk together egg whites, whole egg, protein powder, almond milk, cinnamon, salt, vanilla bean paste, and sweetener until smooth and no protein clumps remain.
- Pour the protein custard mixture into a shallow dish wide enough to hold the bread slices in a single layer.
- Place the bread slices in the custard and turn them over several times so both sides are evenly coated and soaked but not falling apart. Let them sit for 1–2 minutes.
- While the bread soaks, heat a large nonstick skillet over medium heat and add half of the butter or coconut oil.
- Add 2 slices of soaked bread to the hot skillet and cook for 2–3 minutes per side until golden brown and slightly puffed. Transfer to a plate and keep warm.
- Add the remaining butter or coconut oil to the skillet and cook the remaining 2 slices for 2–3 minutes per side until golden and cooked through.
- In the same warm skillet, add the banana slices and cook over medium-low heat for 1–2 minutes, stirring gently, just until warmed and lightly browned in spots.
- Divide the French toast between 2 plates, top each serving with half of the warm banana slices, drizzle with sugar-free syrup, and sprinkle with a little extra cinnamon.
- Serve immediately while hot.
Notes
- Use a sturdy low-carb or protein bread so the slices hold up to soaking and cooking without falling apart.
- Adjust almond milk slightly if needed; the custard should be pourable and coat the bread well without being watery.
- For even more protein, serve with a side of Greek yogurt or an extra sprinkle of protein powder mixed into the syrup.
- Cook the banana just until warm and lightly caramelized so it stays tender but not mushy.
- Adjust almond milk slightly if needed; the custard should be pourable and coat the bread well without being watery.
- For even more protein, serve with a side of Greek yogurt or an extra sprinkle of protein powder mixed into the syrup.
- Cook the banana just until warm and lightly caramelized so it stays tender but not mushy.