As a kid, I thought there was something magical about french toast.. In fact it was the first recipe that I really become obsessed with.. How many people have a french toast scar? When I was in middle school, I attempted french toast with a friend of mine and dropped the dipped bread in a boiling hot pan full of oil, which splashed on my arm and face. I didn’t let it stop me, what doesn’t kill you, sometimes scars you.. but I got better. My ingredients also were a little more thought-out.
Fast forward 6-7 years and I started making “Protein Pancakes”. This was a new obsession of mine. I had to try every possible combination (gluten-free, blueberry, banana, chocolate, coffee, pumpkin , spinach, etc..) But something was missing. I found myself with a burning desire for french toast, yet I wasn’t about that “bread lifestyle” what was I to do?
The excitement with pancakes comes from the idea that all of the ingredients can have something to offer; be that protein for recovery, raw cacao for antioxidants and minerals, fiber for digestion and blood sugar health plus it all tastes good. These purpose driven recipes leave you with a feeling that is like the opposite of regret.
The combination of my two favorite breakfast treats, why not combine the two? In the meantime, pack it with protein and keep it gluten-free. All in under 15 minutes.
GF French Toast Pancake (under 10 grams of sugar per serving!!!)
Two Scoops Protein (I used chocolate and cookies n cream here)
1/4 Cup Coconut flour (could use flax or almond)
1/2 Cup Almond Milk
2 Tbsp Coconut oil
1/2 Tsp Baking powder
Mix 4 eggs with 1 1/2 Scoops of protein (save 1/2 scoop for frosting). Add in remaining ingredients and blend into smooth puree ( mix should be thick liquid) if too thick, add a splash of almond milk. Preheat pan at medium heat and coat with coconut oil. Lay batter down in 3-4″ diameter pancakes and cook for 2 minutes on each side
Next, add pancakes to egg and cinnamon batter in a wide bowl dip and let soak for 15-20 seconds on each side. Place back on pan and let cook for 1 minute each side. Top with almond butter or chocolate fancy sauce.
Chocolate Fancy Sauce (low sugar frosting syrup):
2 Tbsp Chocolate protein
1/4 Almond milk
2 Tbsp Almond butter
Blend or stir together
Tip: Keep it thick like frosting and add milk only if needed. You could add chocolate stevia, or a hint of maple.
Pea protein used as “pancake mix” or flour alternative
Blend and mix
Cook in small-med size over coconut oil to prevent sticking
(helps with easy clean up)
Dip in the french toast bath
1 minute on each side
Voila! French toast Pancake
Topped with some Chocolate fancy sauce