Our Nutritionist Emily White says these green protein pancakes are her absolute favourite, and she’d gladly have them for breakfast, lunch and dinner if it were socially acceptable! They’re also a tasty way to sneak in some greens in the morning. For more of Emily’s recipes head to her blog Emily’s Formula.

Serves 1

2 eggs
Small handful of spinach
1x serve protein powder (Emily used Nuzest Clean Lean Protein)
1/2 banana (optional)*
1 Tbsp cacao nibs (optional)
For toppings: yoghurt & blueberries


  1. Chuck the eggs, spinach, protein powder & banana (if using) in a blender and blend until you have a batter like consistency. At this stage you may need to add a little bit of water to thin it a bit.

  2. Heat a frying pan with a little bit of coconut oil or butter. Pour half the batter into the pan. Sprinkle cacao nibs over the top (if using). Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes or until the pancakes are cooked through. Repeat with remaining batter. 

Serve with yoghurt and blueberries - or anything you desire!

Note from Emily: The banana is optional,  I often don't put it in as I would prefer to eat the banana seperately but that's just me & they do taste 100x nicer with it included! You can also omit the protein powder if you prefer, just sub with a couple of tablespoons of almond meal. If you aren't using the protein powder, you will definitely need the banana for flavour!

Per recipe - without addition of extras (e.g. yoghurt or blueberries)
Protein: 33.7
Carbohydrates: 13.4g
Dietary fibre: 4.5g
Sugars: 8.2g
Fat: 13.7g

  • These pancakes are made with both eggs and protein powder, making them a rich source of protein, which helps with satiation, appetite regulation, and keeping you feeling full for longer between meals.

  • Cacao nibs make a fun substitute for chocolate chips - they also contain the mineral iron in a form readily absorbed by your body, unlike some other plant sources (1). Vegetarians and vegans may especially benefit from this, as their sources of iron can be limited.


  1. Cinquanta, L., Cesare, C. D., Manoni, R., Piano, A., Roberti, P., & Salvatori, G. (2016). Mineral essential elements for nutrition in different chocolate products. International Journal of Food Sciences and Nutrition, 67(7), 773-778. doi:10.1080/09637486.2016.1199664