Protein Pancakes & Eggs

PROTEIN PANCAKES (makes 8 pancakes - 4 per person): 1 cup almond flour 4 eggs 2 oz cream cheese (softened) 1 scoop protein powder (unflavored or vanilla - about 30g) 1 tsp baking powder 1 tsp vanilla extract Pinch of salt Butter for cooking

SCRAMBLED EGGS: 4 eggs (2 per person) 2 tbsp butter or heavy cream Salt and pepper to taste

SIDES: 8-10 slices turkey bacon (4-5 per person)

TOPPINGS (choose one): Option 1: 2 tbsp sugar-free syrup per person + 1 tbsp butter Option 2: 1/4 cup berries per person (blueberries/raspberries) + 2 tbsp whipped cream

⚠️ FOR SINDY: Take OX BILE 500mg with this meal (high fat content)

PROTEIN PANCAKES:

1. In mixing bowl, blend cream cheese until smooth
2. Add eggs one at a time, mixing well after each
3. Add protein powder, almond flour, baking powder, vanilla, salt
4. Mix until smooth batter forms (let rest 5 minutes to thicken)
5. Heat griddle or non-stick pan over medium heat, add butter
6. Pour 1/4 cup batter per pancake
7. Cook 2-3 minutes until bubbles form and edges set
8. Flip and cook 2 more minutes until golden
9. Keep warm in 200°F oven while cooking remaining pancakes

SCRAMBLED EGGS:

1. While pancakes cook, whisk 4 eggs with salt, pepper, butter/cream
2. Pour into buttered pan over medium-low heat
3. Stir gently until soft curds form (don't overcook!)
4. Remove from heat while slightly wet (they'll continue cooking)

TURKEY BACON:

1. Cook in separate pan or bake at 400°F for 15-20 minutes until crispy

ASSEMBLY:

1. Plate 4 pancakes per person
2. Add scrambled eggs alongside
3. Add 4-5 slices turkey bacon
4. Top pancakes with chosen topping (syrup or berries/cream)

TIPS:

• Don't overmix batter - lumps are okay
• Medium heat is key - too hot and outsides burn before insides cook
• Cream cheese must be softened for smooth batter
• Let batter rest 5 minutes for fluffier pancakes