Pumpkin and Spinach Breakfast Pancakes


  • 4 egg whites
  • 1 egg yolk
  • 25g raw oats
  • 80g roasted pumpkin
  • 4 cubes frozen spinach
  • 20g avocado
  • Salt & pepper


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