NUTRITION

SERVINGS

INGREDIENTS

1 cup Millville protein pancake and waffle mix

0.5 cup water

0.5 cup nonfat Greek yogurt

2 large eggs

3 oz grilled chicken breast

1 tbsp ghee

2 tbsp shredded cheddar cheese

2 tbsp chopped scallions

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a large mixing bowl, whisk together the protein pancake mix, water, Greek yogurt, sea salt, black pepper, and garlic powder until the batter is mostly smooth.

• 2

  Dice the grilled chicken breast into small, bite-sized pieces and fold them into the batter along with the shredded cheddar cheese and chopped scallions.

• 3

  Place a large non-stick skillet over medium heat and melt half of the ghee to coat the bottom of the pan.

• 4

  Ladle the batter into the skillet to form three medium-sized pancakes, cooking for approximately 3 minutes until bubbles form on the surface.

• 5

  Flip the pancakes and cook for another 2 minutes until they are golden brown and firm to the touch, then transfer them to a plate and keep warm.

• 6

  Wipe the skillet clean if necessary, add the remaining ghee, and crack the eggs into the pan.

• 7

  Fry the eggs to your desired doneness, keeping the yolks slightly runny to act as a natural sauce for the pancakes.

• 8

  Stack the savory pancakes on a plate and top with the fried eggs to serve immediately.