Macros for Each McGriddle Crunch (2 Halves):
698 Cals, 68g Carbs, 18g Fat, 66g Protein
Ingredients for Protein Pancakes (makes 3):
60g All Purpose Flour
40g Vanilla Whey/Casein Blend Protein Powder
12g Coconut Flour
6g Zero Cal Sweetener
5g Baking Powder
Big Pinch of Sea Salt
180g Fat Free Fairlife Milk
75g Egg Whites
Rest of Ingredients (makes 3):
8oz 96/4 Lean Ground Beef
8oz Reduced Fat Turkey Sausage
4.5 Slices Center Cut Bacon
450g Egg Beaters
42g 2% Colby Jack Cheese
4 Burrito Tortillas
180g Sugar Free Pancake Syrup
Directions:
1.) First make your protein pancakes. Add your dry ingredients into a bowl and mix to avoid clumping. Then add your wet ingredients and fold ingredients together till a thick batter. Be careful not to overmix.
2.) Add 1/3rd batter to a preheated pan on 5/10 heat. Spread into the shape of the pancake. Then add a drizzle of pancake syrup on top of the pancake. Flip once the syrup has soaked all the way in. Repeat for all 3 pancakes.
3.) Add center cut bacon to oven on 400 degrees F for 15 minutes.
4.) Now make your better macros sausage patties with a combination of reduced fat turkey sausage and 96/4 lean ground beef. Mix together and then form into 6 patties. Make these flat like you see when they come on a sandwich. Will help them fit better into the crunch wrap. Salt each side of the patties and cook on 7/10 heat.
5.) Lastly, make your cheesy egg pockets by adding 150g egg beaters to pan preheated on 5/10 heat. Season with sea salt and black pepper. Add cover on top and cook till solid. Add cheese to middle and then fold into a pocket.
6.) Now build your crunch wrap with pancake first, then egg pocket, sausage, bacon and the some more pancake syrup. Add 1/4th of another tortillas on top to help seal the crunch wrap.
7.) Add to air fryer, spray with non stick cooking spray and air fry on 400 degrees F for 5 minutes. Then enjoy!