Cake Batter French Toast

Ahem…

*movie man voice*

“And now

the moment you’ve ALL been waiting for…

tighten up those bibs folks,

it’s time to get yo drool on!”

Oh yeah!

So I know most bloggers seemed to have put they’re cake batter lovin’ ideas aside as of late, but when I opened the door to the pantry the other day and spied that open box of cake mix in the wake of a French toast hangover, I was nearly knocked over by a sudden stroke of genius!

Why should oats have all the fun?!

I tinkered around with this recipe for days and this was the ratio that seemed to be the closest to that cake-battery taste I was going for!

Cake Batter French Toast: (serves 1)

  • 2 slices soft, whole wheat bread (I used my new favorite)
  • 2 whole eggs
  • 3-4 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons vanilla protein powder*
  • 2 tablespoons yellow cake mix (remember gluten-free mixes are less sketchy)
1. Pre-heat a large non-stick skillet to medium heat and mist with cooking spray.
2. While waiting for skillet to warm up, whisk together eggs, milk, and vanilla.
3. Add protein powder and cake mix and whisk until smooth.
4. Dip bread slices in the egg mixture, giving each slice enough time to soak up as much of      the liquid as possible.
5. Add slices to hot skillet and cook about 4-5 minutes per side or until a crisp brown             crust forms.

*The day I tried out the recipe with 1 1/2 tablespoons of cake mix and 1 full scoop of protein powder kept me full for the longest but the cake batter taste didn’t shine through quite as well. But hey, there’s another idea…protein packed French toast!

6. And don’t forget to make your French toast omelette!

Now comes the fun part! Icing your “cake”

You can make them rich and decadent with a bit of coconut butter!

Or maybe some banana “frosting”
(1 small ripe banana blended with 1 tablespoon almond milk)

Or you could go for the goods…

the, “I can’t believe it’s not icing” icing!

Creamy Cashew Drizzle: (serves 2)

  • 1/8 cup soaked, drained raw cashews
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • unsweetened almond milk as needed to thin (I used a little more than 1 tablespoon)

Combine all ingredients in a mini food processor or magic bullet (smaller is better…TNWSS!) and blend until creamy!

And of course sprinkles are NOT optional! 😉

I am a firm believer in the thought that sprinkles make everything better!

Birthday bash lull…sprinkles!

Boring plate of French toast…sprinkles!

Got distracted and burnt dinner…sprink-

Well, oooookay, maybe not EVERYTHING! 😉

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36 Responses to Cake Batter French Toast

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