Breakfast is one of my favorite meals to make, especially on the weekends when I have time to put into a dish. French toast has always been a go-to recipe and today I decided to go a different route with ingredients. A few changes that I made to the traditional French toast was using coconut oil on the pan instead of butter, almond milk in replacement of regular milk, a protein egg white with flavoring for added sweetness, and gluten-free bread.
I love using coconut oil in any of my breakfast dishes for the added healthy fat benefits and with being pregnant, it’s important to me to incorporate coconut oil into my diet at least three times a week.
The cake batter egg whites that I used are pasteurized liquid egg whites with 25 grams of protein per serving, 0 grams fat, 2 grams sugar, 3 grams carbs and only 140 calories.
This French toast dish is an easy and delicious way to get protein in, which is great for little ones, too! Since I have Celiac disease, I used gluten-free bread; however you can opt to use regular bread of choice.
Here’s what you’ll need:
Makes 1 serving
½ Cup Cake Batter Muscle Egg
2 Tablespoons Almond Milk
2 pieces Gluten Free Bread
1 Tablespoon Kelapo Coconut Oil
Maple Syrup, to taste
- Place egg whites in a bowl and add in almond milk. Whisk together with fork.
- Heat a large pan on medium and add in coconut oil until melted and spread so the pan is fully covered by the oil.
- Soak bread in egg whites, piece by piece, and transfer to pan.
- Let toast pieces cook, flipping when each side is golden brown.
- Once fully cooked, transfer to a plate and enjoy!
I know that some people like to add butter to the top of their French toast, but you can replace that with coconut oil for even more flavor. To make more than one serving, simply double the ingredients, or even triple if you’re feeding a large crowd!
For more great gluten-free breakfast recipes, be sure to try our Gluten-Free Coconut Banana Chocolate Chip Breakfast Cake or Gluten-Free Cinnamon Banana Pancakes – yum!