Chocolate Peanut Butter French Toast

Photo from How Sweet Eats, “Crispy Chocolate Peanut Butter French Toast”

Ingredients: makes 1 serving

Macros per serving*: 351 kcals, 43g carbohydrates, 3g fat, 38g protein

  • 2 slices 7-grain Ezekiel bread
  • 1 egg
  • 6 tbsp egg whites
  • 0.5 scoop rich chocolate Muscletech whey isolate
  • 2 tbsp PB2
  • 0.5 tbsp vanilla extract
  • 0.5 tbsp Hershey’s dark chocolate cocoa powder
  • salt
  • water

*Macronutrient profile will obviously vary based on how closely recipe is followed. Specifically, type of bread and type of protein powder used could significantly alter numbers.


  1. Whisk together egg, egg whites, protein powder, PB2, vanilla, cocoa powder in a deep plate or wide bowl. Once well mixed, add salt to taste and water for consistency.
  2. Soak room temperature bread in French toast mixture, at least 60s per side. Any less and the mixture will not soak into the bread. Frozen or partially frozen bread does not absorb mixture; warm bread will disintegrate while being moved from bowl to pan.
  3. Cook stovetop on medium heat until a spatula can get the French toast off cleanly. Flip. Cook on other side. Take it off when it’s done.
  4. Any remaining mixture can be used to make mini pancakes.


Optional syrup can be made with Hershey’s ice cream syrup/hot fudge and more PB2 powder or peanut butter protein. (I sampled a good one yesterday- Protizyme peanut butter cookie flavor. Mixes well. A little sticky.) I have tried using Hershey’s sugar free chocolate syrup, and it’s really not even worth it. Does not taste like chocolate. You could probably make your own as well by melting organic, free-range, whatever chocolate chips in a double boiler- I don’t know, I don’t do all that. Here’s a link for protein chocolate sauce. I’ve never tried it, so it could be gross.

There’s also a recipe here, at the website I stole the picture up top from. They use melted peanut butter and chocolate chips. In my experience, microwaving PB to melt it can often result in it getting grainy, powdery, and even burned, so watch out on that.


Don’t use this batter for pancakes. I mean, do what you want it’s a free country, but it’s not ideal. It’s too thin, and with all the egg whites, you end up with a shiny (tasty!) disc you could play air hockey with. I need to put up the recipe I use for pancakes. In the mean time, this one is good (unlike a lot of them out there- remember that many times, bodybuilders and athletes are so hungry by the time they get food that taste is no object.)


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