Protein Pancakes

1 Add the oats to a blender and blitz until it resembles a fine flour. Add the protein powder, baking powder, egg whites, yougurt and cinnamon to the blender too and blitz everything until you have a texture like pancake batter.

2

Heat a lightly oiled frying pan over medium high heat. Pour the mixture onto the pan, using approximately ¼ of the total mixture for each protein pancake.

3

Tilt the pan in a circular motion so that the batter coats the surface evenly,

4

Cook the pancake for about 50 seconds until the bottom is light brown. Loosen with a flexible spatula  flip over and cook the other side. Serve hot with your filling of choice.

(Fresh or frozen berries, maple syrup, peanut butter)

•  The night before serving, stir the cinnamon and 120 ml unsweetened almond milk into your oats with chia seeds and cinnamon.
• The next day, loosen with a little more water (or milk) if needed. Top with the yogurt, berries, a drizzle of honey , the nut butter and protein powder.

1.In a large skillet or saucepan over medium-high heat combine with water, shallots, bay leaf, thyme, and salt. Boil for five minutes. 

2.Dial back the heat a bit, before carefully cracking eggs into the skillet (you can crack each egg into a separate small bowl, and then transfer, if you're not comfortable going direct to the skillet). 3.Cover and simmer for another five minutes or so - until the eggs whites are opaque, and the yolks are set to your liking.

4. Once poached, remove the eggs with a slotted spoon from the skillet and set aside. Cook the liquid in the pan down a bit more, until you have about 1/2 cup of liquid left, then strain the liquid into a small saucepan.

5. Serve each egg on a piece of toast over a bit of smashed avocado, drizzled with a bit of sauce, and sprinkled with chives.