This has got to be one of  my all time favourite breakfast recipes ever!

Not only is it guilt free but it is delicious, nutritious and it takes virtually no time to prep!
Usually I like using vanilla flavoured Isolate protein powder but you can get creative and try something different.
Always remember that portion control is important. This recipe yields 4 small pancakes.

I like adding a dollop of Greek yogurt, cinnamon, a few seeds and some berries to mine but if you prefer savoury you could opt for cottage cheese and tomato with a bit of rocket!

Get creative and Enjoy
Protein Pancakes (Oil Free) – x4

60g Oats
x1 Whole Egg
140ml Egg White
Coconut Oil
46g Protein Powder

TOTAL CAL: 534.6


Preheat the oven to 170c. Grease the muffin tin cups with the cooking spray.
In a large bowl, whisk together the egg whites, spinach, tomatoes, mushrooms,  herbs, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Divide the mixture evenly among the 12 muffin tin cups.
Bake the muffins for 20 to 25 minutes, or until the egg whites are fully cooked.
Remove the muffins from the oven and let them cool for 5 minutes in the tin before using a knife to loosen the muffins from the cups.
Top each muffin with diced avocado and serve immediately.