Breakfast on breakfast on breakfast. It’s getting to the point where I should just rename all of my meals – breakfast 1, breakfast 2….
My typical pancake recipe felt used up today (maybe since I’ve had it 5 times this week), so I felt like getting a little crafty in the kitchen. Can you picture me, powdered sugar on my face, tossing a whisk around, and wearing a chef hat? None of that happened.. there was no powdered sugar, my hair is in the same unwashed top knot that I rock for most of my life, BUT… I did use a whisk. So.. here’s what I came up with.
In a bowl or flat tupperware container (easier, since bread is flat.. flat on flat. Or flat in flat. Anywayyyy) combine 2 egg whites, 1 tablespoon of unsweetened almond milk, 1 teaspoon of pure vanilla extract, 1 teaspoon of PB2 or other powdered peanut butter, and 1 teaspoon of unsweetened cocoa powder. Whisk around until all powder is mixed. Dip 2 slices of Ezekiel bread (I used plain.. cinnamon raisin would probably be bomb in this too!) and make sure the toast is totally coated.
In a frying pan over medium heat, spray coconut oil and drop in toast to cook. Flip over after 2 minutes or so. Once cooked, you can do 1 of 2 things. 1 – Enjoy your toast. 2 – Put toast in the oven under the broil setting on 525 for 3-4 minutes. I always love the taste of french toast, but nothing is worse than soggy bread, like if the egg isn’t totally cooked. I like mine a little crispy, hence the broiler.
You can also cook berries stove top and use for a homemade jelly/syrup. A drizzle of honey would be another topping that might rock your socks.