This easy protein french toast packs in 21g of protein per serving! You only need a few simple ingredients and 10 minutes to whip up a high-fiber high-protein breakfast recipes for you or the family.
Need another high-protein breakfast? Try blended overnight oats or oatmeal protein balls next!
There’s nothing better than a quick and easy breakfast recipe that packs in protein to keep you full. Recipes like this one, cottage cheese toast, and cake batter protein shakes take minutes to make and keep you full all morning.
I aim to get 30g of protein at breakfast, which can be tricky (until this recipe!). That’s why I wanted to pack the protein into this french toast recipe! It’s just like classic french toast, but with protein powder and some extra eggs to really amp of the amount of protein per serving.
Just like this recipe, I love to add protein powder to classic breakfast recipes like banana oatmeal pancakes and strawberry cheesecake overnight oats.
Need another high-protein breakfast? Try chorizo breakfast burritos, steak and egg hash, or yogurt chia pudding next.
Ingredients You Need
Here are the simple ingredients to make this high protein french toast. Jump to the recipe card for exact measurements.
- Eggs: a mixture of 2 whole eggs and 6 egg whites.
- Milk: I used Fair Life for a little added protein.
- Vanilla and cinnamon: for flavor.
- Flax meal: this adds a ton of fiber without you noticing. The texture is the exact same!
- Protein powder: use vanilla protein powder with quality ingredients. I like Be Well by Kelly or PaleoValley protein.
- Bread: 8 slices of your favorite bread. Use gluten-free if needed! I used Dave’s Killer White Bread.
Recipe Variations
- Lower calorie: use all egg whites and an unsweetened almond milk.
- Gluten-free: use your favorite gluten-free bread.
- Dairy-free: use a plant-based or whey-free protein powder and dairy-free milk.
- French toast sticks: slice the bread into 1-inch strips before soaking. Cook for 1-2 minutes on each side.
How to Make Protein French Toast
Here are the simple steps, with photos, to make this french toast with protein powder. Jump to the recipe card for full instructions.
Step 1. Blend. Add the batter ingredients to a blender. Blend until smooth and pour into a shallow bowl or dish.
Step 2. Soak Bread. Place a piece of bread in the mixture and flip with a fork to coat.
Step 3. Cook. Place the french toast in a non stick skillet over medium heat and cook for 2-3 minutes on each side. It should be golden brown and the center should be mostly firm to the touch.
Expert Tips
- Don’t over soak the bread. Submerge it in the batter then flip it with a fork. Overly soggy french toast with bread and take longer to cook.
- Adjust the heat. Start with it at medium heat and turn it down to medium-low if the outside is browning before the centers are firm.
- Stir the batter periodically. The flax can settle at the bottom of the bowl so give it a stir between dipping the bread for best results.
- Use a griddle. Cook all of the french toast at one time with a pancake griddle to make it faster.
How to Store
Store: place leftover french toast in an airtight container in the fridge for up to 5 days.
Freeze: allow it to cool completely then portion 2 slices out into separate bags or freezer-safe containers for up to 4 months.
Reheat: place each piece of french toast in the toaster like normal bread until heated through. Toast directly from frozen.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Protein French Toast
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Ingredients
- 2 large eggs
- 6 large egg whites
- 3/4 cup milk I used Fairlife
- 1 teaspoon vanilla extract
- 4 Tablespoons flax meal
- 1/2 cup vanilla protein powder
- 1 teaspoon cinnamon
- Pinch kosher salt
- 8 slices bread gluten-free if needed
- Toppings as desired: Butter, maple syrup, almond butter, berries
Instructions
- Add all of the ingredients to a blender. Blend until smooth. Pour it into a large bowl or shallow dish.2 large eggs, 6 large egg whites, 3/4 cup milk, 1 teaspoon vanilla extract, 4 Tablespoons flax meal, 1/2 cup vanilla protein powder, 1 teaspoon cinnamon, Pinch kosher salt
- Spray a large nonstick skillet or griddle with non stick spray or melt 1/2 a Tablespoon of butter in the bottom over medium heat.
- Dip a piece of bread in the milk and protein mixture and flip to soak both sides to coat. Shake off any excess batter. Transfer the soaked bread to the skillet and cook for 2-3 minutes on each side, until the french toast is golden brown and the center is firm to the touch. Transfer to a serving plate and repeat with all of the bread. Whisk the milk mixture between pieces of bread as needed.8 slices bread
- Serve warm with your favorite french toast toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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