Weekend breakfasts should always be the stuff of dreams. During the week you might be eating something quick to fuel you for the day but at the weekend you deserve to take a little more time, have a coffee and read the newspaper, a magazine or (ahem) catch up on your favourite blog. Today I made a dreamy breakfast of cinnamon/vanilla (vanillamon?) French toast with some berry-banana compote and it was divine. Divine I tell you. There are several recipes around the internet for lighter or healthier french toast, and there ain’t much to it, but I’ve perfected a recipe that works for me so here it is:
- Wholegrain bread – Not all breads are created equally, make sure yours is a healthy option
- Egg whites – I use ‘Two Chicks” brand in a carton which is free range
- Vanilla or Vanilla protein powder (optional – I use Sun Warrior raw vegan protein)
- Frozen berries & bananas – I love the Waitrose frozen berry smoothie mix
- Agave Nectar/Honey/Maple syrup
- Coconut oil or spray oil for the pan
- Milk – I used Koko unsweetened coconut milk but you could use dairy or almond milk
Combine the equivalent of two egg whites in a bowl with some of your milk, I usually just add this without measuring it but you need quite a bit to coat your bread fully (for two slices). Add some cinnamon to taste and at this point I also add a little stevia sometimes and a bit of vanilla protein powder to add flavour. You can use vanilla pods or vanilla extract here instead but I like to add a little protein powder to add to the protein punch from the egg whites! Just be careful not to add too much or it could taste chalky.
Add some coconut oil to your pan and put it on a gentle – medium heat. Dip your bread into your mixture and place the coated slices into the pan, flipping until each side is golden brown and a little crispy. Place your frozen berry mix into a small bowl and microwave for 1-2 minutes until a compote has formed. Pile up your french toast, add your berry compote and top with cinnamon and your choice of syrup!
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