In a large mixing bowl, whisk together 1 egg, 60 g of Greek yogurt, 1/2 tsp ground cinnamon, and 1/2 tsp vanilla extract until smooth. Gradually mix in 30 g of protein powder and pour in 60 ml of milk, stirring well to achieve a creamy batter.

Take slices of your preferred whole-grain or gluten-free bread and immerse each piece into the custard mixture. Allow the bread to soak for about 30 seconds on each side.

Preheat a non-stick skillet over medium heat and lightly grease it. Carefully place a soaked slice of bread into the skillet, cooking for 2-3 minutes until golden brown. Flip and repeat.

Once perfectly cooked, transfer to a warm plate and serve it hot with fresh fruit, a dollop of Greek yogurt, or a drizzle of maple syrup.