Description
These lighter McGriddles feature fluffy protein pancake “buns” wrapped around soft folded eggs and whatever breakfast fillings you love most.
Ingredients
Scale
- 1 cup pancake mix or Bisquick
- 1 scoop vanilla protein powder
- ¾ cup milk of choice
- 1 teaspoon maple extract (optional, but highly recommended for that classic flavor)
- 4 large eggs
Instructions
- Start by making the pancake batter. Add the pancake mix and protein powder to a bowl and stir to combine. Pour in the milk and maple extract, then mix until the batter is smooth and no dry spots remain. It should be thick but easy to spoon.
- Warm a nonstick skillet or griddle over medium heat and lightly coat it with cooking spray. Spoon about two tablespoons of batter onto the hot surface to form small pancake rounds. Cook until bubbles appear and the bottoms are lightly golden, then flip and cook the other side for about one more minute. Repeat until all the batter is used, working in batches if needed.
- Next, prepare the eggs. Crack and whisk one egg at a time in a small bowl. Heat a clean nonstick pan over medium-low heat with cooking spray. Pour the egg into the pan and gently tilt it so the egg spreads into a thin circle. When the edges set, fold one side toward the center, then fold the opposite side over it to form a long rectangle. Fold each end inward to create a neat square. Repeat with the remaining eggs. To speed things up, you can cook two eggs at once and cut them in half.
- Once everything is cooked, sandwich the folded eggs between two mini protein pancakes. Add any extra breakfast toppings you like and serve warm.
Notes
If you’re using a different brand of pancake mix, the liquid amounts may vary slightly. Adjust the milk as needed to keep the batter thick but scoopable.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 McGriddle
- Calories: 230
- Fat: 8 g
- Carbohydrates: 23 g
- Protein: 17 g