Cinnamon Protein Waffle French Toast

About This Recipe

A gluten free, high protein Cinnamon Protein Waffle French Toast made from oat flour and a blend of whey and casein protein.

Ingredients

• ½ cup protein pancake mix
• ¼ cup liquid egg whites⁣⁣
• ⅓ cup plain nonfat Greek yogurt ⁣⁣
• 1-2 tbsp water ⁣⁣
• 5 tbsp egg whites (or a whole egg)
• 1 tbsp 2% milk
• ½ tsp vanilla extract
• ½ tsp cinnamon
• 1 cup strawberries (frozen is fine)
• 1 tbsp maple syrup
• 2 tbsp fat free whipped cream

Instructions

1. If your fruit is frozen, defrost it in the microwave for 15-20 seconds. Drizzle the syrup over the top and allow it to macerate for a few minutes. This will pull out some of the juices to use for a syrup.
2. The TMPM Protein Pancake Mix can be made in a large batch and stored in your pantry for use in recipes like this. NOTE: I have tested this with only whey protein and it doesn't turn out as well. Only casein will work but you may need more water in the batter. The 50/50 blend is best.
3. Add in the Greek yogurt, egg whites, and water and mix thoroughly.
4. Heat an 8 inch waffle iron on medium heat and spray with oil. Add the batter and cook for a couple minutes until browned and set.
5. While the waffle is cooking, prepare the egg wash by beating together the egg whites, milk, vanilla extract, and cinnamon. You can also start preheating a large skillet.
6. Cut the waffle into 4 pieces and cook them like you would french toast. Dunk the waffles into the egg wash on each side and lay in the pan. Cook for 2-3 minutes on each side or until a crust has formed and the edges have set.
7. Top the french toast with your strawberries and fat free whipped cream.