Peanut Butter and Egg-Cheese Protein Pancakes!



Ingredients:



- 2 Whole Eggs

- 1 scoop Protein Powder

- 2 tbsp. Natural Peanut Butter

- 1 slice Cheese



How to prepare:

1. Microwave Peanut Butter for 45 seconds to melt.





2. Scramble both Eggs in and mix well. Scrape off the Peanut Butter off the bowl if needed.





3. Mix 1 scoop Protein Powder of choice and mix until batter forms.





4. Pour half the remnants into a Pam-sprayed pan and cook.





5. Flip the pancake and continue cooking. Put in a dish and repeat step 4.





6. After second pancake is done cooking, put the slice of Cheese in between the pancakes.





7. The cheese will melt within seconds. Enjoy the pancake!





Estimated time prep: 15 minutes.



Macronutrients:

**This will vary depending on the type of ingredients you use**



2 Large Eggs: 140 calories, 0g carbs, 12g protein, 9g fat

1 slice Cheese: 50 calories, 2g carbs, 4g protein, 2.5g fat

2 tbsp. Natural Peanut Butter: 180 calories, 4g carbs, 7g protein, 16g fat

1 scoop SAN MyoTein: 178 calories, 4g net carbs, 23g protein, 6g fat



Total: 548 calories, 10g carbs, 46g protein, 33.5g fat



Notes:

- The whey I used is higher in calories, carbs, and fats than your typical whey.

- The cheese I used was not low fat.

- I used Skippy's Natural Peanut Butter.

- I thought it tasted delicious, and my sister agreed!