Modern Muscle Blueprint

These high-protein pancakes are designed for cutting phases where volume, satiety, and muscle retention matter. They’re thick, filling, and balanced without relying on refined flour or excessive calories.

Ingredients

• 1 medium ripe banana
• 2 whole eggs
• 1 scoop unflavored pea protein
• ½ scoop egg white protein powder
• ½ scoop collagen peptides
• 1 scoop Naked chocolate PB powder
• 1 tbsp chia seeds
• ½ tsp baking powder
• Pinch of salt
• Cinnamon and/or vanilla (optional)
• ¼–½ cup water or unsweetened almond milk

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Instructions

1. Mash the banana until completely smooth.
2. Whisk in the eggs.
3. Add all dry ingredients and mix well.
4. Slowly add liquid until the batter is thick but pourable.
5. Let batter rest 5 minutes (important for chia and protein hydration).
6. Heat a lightly greased pan over low–medium heat.
7. Cook pancakes slowly, flipping once set.

Yield: 3-4 pancakes

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High-Protein Scrambled Eggs

Ingredients

• 3 whole eggs
• 1/2 scoop egg white protein powder
• Water (to dissolve protein powder)
• Salt & pepper

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Instructions

1. Whisk egg white protein powder with water until fully dissolved.
2. Whisk protein mixture into whole eggs.
3. Cook on low heat, stirring gently until just set.
   • PRO-TIP I cook my scrambled eggs the exact way Gordon Ramsey cooks scrambled eggs just disregard the butter and the cream fresh
4. Remove from heat slightly soft they’ll finish cooking off the stove.

Macros — Per Serving (2 pancakes + Eggs)

Calories: ~440–460 kcal
Protein: ~55–58 g
Carbs: ~15–17 g
Fat: ~17–18 g
Fiber: ~5–6 g