It’s all about the eggs: savoury breakfasts all weekend.
This weekend I've gone a little crazy.
Normally, as an avid protein pancake enthusiast, my weekend breakfasts would consist of healthy (albeit sugary) pancakes that would refuel me after a nice, long weekend run. However, after feeling inspired by a multitude of images from National Breakfast Week I decided to alter my weekend routine.
Saturdays breakfast consisted of savoury, green protein pancakes with a simple guacamole and a fried egg. This breakfast contained all the healthy fats, carbohydrates and protein I needed to refuel me after a lovely, long run.
RECIPE:
One egg,
The pancakes:
15g of Soya Protein (I use Pulsin)
A tablespoon of rice flour (use any flour you fancy though)
A teaspoon of wheatgrass powder (optional but I used Naturya)
A pinch each of turmeric and paprika,
50g of egg whites (I use two chicks products)
A handful of spinach
Coconut oil (for frying the pancakes and egg).
Simple Guacamole:
Half an avocado,
One salad tomato,
A squeeze of lemon,
Black Pepper
1. Incorporate all of the pancake ingredients into a blender and blend.
2. Heat a frying pan with a teaspoon of coconut oil and pour in your mixture to make a small, 5 cm circle. Leave the pancakes to cook for around 3 minutes on the first side, flip and then cook for a further minute.
3. Whilst your pancakes are cooking make the guacamole by simply mashing the avocado and chopping the tomato. Squeeze over the lemon and shake over a little black pepper and your guacomole is done.
4. Once all your pancakes are cooked, put a little more coconut oil in the pan and fry your egg.
5. Once your egg is ready, plate it up, eat and enjoy!
Hannah x