Ingredients:
- 4 egg whites
- 1 egg yolk
- 25g raw oats
- 80g roasted pumpkin
- 4 cubes frozen spinach
- 20g avocado
- Salt & pepper
Method:
Cook the oats and spinach in the microwave by coating with water and cooking for up to two minutes.
Preheat a hot, non-stick pan and once the oats are cooked, add in all whites, stir and season well before pouring onto the pan and evening out.
Flip the pancake after 3 minutes or until the underside is golden after flipping create a hole in the centre and pop the egg yolk in. Cook for a further 2 minutes and serve with the avocado.
Nutritional info per serve:
Calories: 307
Protein: 23g
Carbs: 22g
Fat: 11.6g
Fibre: 7.4g