Healthy Mcgriddle
Most people who had a Mcgriddle before probably absolutely loved it, one slight problem though with the original is it is not very macro friendly. Our Healthy Mcgriddle recipe is 25 grams of protein with only 1.5 grams of fat, making this tasty pancake sandwich macro friendly for most people's breakfast!
Most people who had a Mcgriddle before probably absolutely loved it, one slight problem though with the original is it is not very macro friendly. Our Healthy Mcgriddle recipe is 25 grams of protein with only 1.5 grams of fat, making this tasty pancake sandwich macro friendly for most people's breakfast!
- Carbohydrate 1.2045 g
- Cholesterol 0 mg
- Fat 0.2805 g
- Fiber 0 g
- Protein 17.985 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (165g)
- Sodium 273.9 mg
- Sugar 1.2045 g
- Trans Fat 0.2805 g
- Calories 79 calories
Step-by-step
- Start by mixing your Dry in a bowl (Whey, Pancake Mix, Baking Powder, Splenda, SF/FF Pudding Mix)
- Add in Wet (Water/Egg White/ and Greek Yogurt) and stir with a spoon until batter like consistency is formed.
- Pre-heat griddle on a medium power which is on the stove, and spray with cooking spray.
- Drop in circles and let cook for 2 minutes on one side, flip, and then finish the other side and set the pancakes aside.
- Apply cooking spray to same skillet. Mix egg whites and set aside after cooked.
- Take eggs and put between pancakes and top with cheese.
- Enjoy.
Structuring the Batter and Controlling Heat
Operating under strict macronutrient limits requires managing moisture carefully so the whey protein powder does not dry out the pancakes during cooking. Whisking the dry ingredients—including the 30 grams of whey and 40 grams of pancake mix—before introducing the wet elements ensures the 3 grams of baking powder distributes evenly. Preheat the griddle to medium heat, which provides sufficient thermal energy to set the batter without scorching the exterior before the interior cooks through. Drop the batter into circles and cook for exactly 2 minutes on the first side until small bubbles form on the surface, signaling it is time to flip.
Freezing and Reheating Mechanics
Preparing this breakfast sandwich in advance requires proper cooling protocols to prevent ice crystal formation and soggy textures during storage. Cool the cooked pancakes and egg components completely on a wire rack before wrapping them tightly in parchment paper and foil for freezer storage up to one month. When reheating from frozen, remove the foil wrapper and microwave the sandwich at 50 percent power for 60 seconds to thaw the interior gently without rubberizing the egg whites. Toasting the assembled sandwich in a dry skillet over medium-low heat for 2 minutes restores crispness to the exterior while melting the fat-free cheese slice.
