Protein packed french toast


1 large egg

1/2 teaspoon gluten free vanilla extract

1/2 teaspoon ground cinnamon

1 cup almond milk or other plant-based milk (such as Ripple)

1/2 Tbsp pure maple syrup

1/4 cup vanilla protein powder (I suggest Garden of Life Vanilla Protein Powder)

6 slices gluten free bread (I suggest Canyon Bakehouse Heritage Style bread)


Mix all ingredients except the bread in a large bowl. Whisk well until no clumps and combined well.

Refrigerate for 15 minutes.

Take each slice of bread and soak in bread flipping so each side is saturated with french toast mixture.  I recommend soaking for 20 seconds per side and then allowing the extra to drip off.

Heat a large saucepan and coat with spray oil such as canola.

Cook the bread on each side until crispy.

Serve with fresh berries, maple syrup and buttery spread (e.g. Earth Balance, Smart Balance), if you desire.