One of the most difficult parts of any fitness journey is changing your mindset around food. Cutting certain foods out and incorporating new ones into your diet can be challenging for many people, and that's okay! Here at AstroFlav, we want to help you along your fitness journey by providing you with delicious (and healthy) recipes that will keep you dedicated to your fitness journey while allowing you to enjoy what you eat.
As fall is fast approaching, here at AstroFlav, we LOVE all things pumpkin spice! Protein Pumpkin French Toast is on the Healthier You menu this week and we are here for it! With over 30 grams of protein per serving, minimal ingredients, and 10 minutes time to whip up, we are sure you are going to love this recipe! Highlighting our sweet Cinna Crunch IsoMix, this is the perfect fall breakfast!
Pumpkin Protein French Toast
ALL YOU NEED TO MAKE THIS RECIPE
Pumpkin purée: Make sure this is pumpkin puree and not pumpkin pie filling.
AstroFlav Cinna Crunch IsoMix: Cinna Crunch works best for this recipe to give a cinnamon spice to correlate with the pumpkin flavor.
Egg: I used the whole egg; however, I haven't tried this recipe with a vegan or flax egg.
Bread: I used Dave's Killer thin-sliced bread (70 cals).
Almond milk: I used unsweetened almond milk. Can sub for soy, oat, or regular milk.
SF maple syrup: Swap for light brown sugar, honey, or real maple syrup to add on top!
KITCHEN EQUIPMENT REQUIRED FOR THIS RECIPE
Flat bowl or plate
TIPS FOR CREATING PROTEIN FRENCH TOAST
For a lower fat and lower calorie option, you can use all egg whites instead of the mix of egg whites and whole eggs.
Add protein powder AFTER wet ingredients are mixed until smooth. This will reduce clumping of the protein powder.
If your protein powder is prone to clumping, you can blend everything together instead of whisking it, to ensure everything is well mixed.
If you’d like French toast sticks, simply slice the bread into soldiers before soaking them in the liquid mixture. Reduce the frying time to 4 minutes, flipping halfway through.