Ok, this is really good. Like, really good. Please don't be alarmed by the calorie content. This dish will be higher in calories because there's quite a bit going on in it. If you want to minimize your calories, you can skip out on the bacon or don't use syrup. I like to garnish this dish with walnuts and almonds for added texture, but you don't have to if you don't want the calories. This recipe is perfect as a post-workout meal! Enjoy!
Yields: 3 Servings
CAL 598 | CARB 53 | FAT 32 | PROTEIN 27
6 slices of GF bread
3 eggs + ½ cup water
1 scoop of protein
½ teaspoon vanilla
½ teaspoon cinnamon
2 pears, diced
Zest of one small lemon
Small piece of fresh ginger, grated or a couple pinches of powdered ginger
Pinch of Himalayan Salt
1 can of coconut cream
1/2 teaspoon stevia/coconut sugar/syrup
2 tablespoons of Steen’s pure can syrup + 1 teaspoon of water
1/2 package of bacon
Preheat oven to 400 degrees. Line the bacon on parchment paper on a baking sheet. If you do not parchment paper you can use foil or place the bacon directly on the pan, but be sure to spray the foil or pan with cooking spray. Cook bacon in the oven for 20 minutes or until golden brown. Remove from oven.
While the bacon is cooking, combine eggs, water/almond milk, protein, vanilla, and cinnamon in a blender. Blend until the protein is thoroughly broken up. Pour into a large bowl.
Prepare pears as listed above. Combine the pears with lemon, ginger, and a pinch of Himalayan salt. Set aside in a small bowl.
For the coconut cream, drain the water out of the cream. Place cream in bowl and add stevia or coconut sugar or syrup. Mix and set aside.
Combine your cane syrup with water. If you don’t have pure cane syrup, you can use real maple syrup. Set aside.
Place a skillet over medium–high heat. Dredge a few slices of GF bread in the egg mixture. Spray the skillet with cooking spray. Place as many slices of bread that can fit into the pan. Cook for a few minutes until the egg becomes solid, and flip to the other side cooking for the same amount of time. You can dredge the remaining bread into the egg mixture while the French toast is cooking. Place cooked French toast on a separate plate.
Stack your French toast like this – slice of bread, pears, coconut cream, slice of bread, etc…. Drizzle with syrup. Serve with a side of bacon.