In a large mixing bowl, combine the pancake mix with protein powder, stir in skim milk and maple extract until smooth. Let sit for a few minutes.

Heat a non-stick skillet over medium heat. Pour 2 tablespoons of batter for each bun and cook until bubbles form, then flip and cook until golden brown.

Whisk eggs in a separate bowl, cook in a non-stick pan over medium-low heat, swirling until set. Remove when firm but slightly soft.

Assemble by placing a pancake bun on a plate, layering with cooked eggs and breakfast meat, then topping with another pancake bun.

Serve warm, drizzling with extra maple syrup if desired.