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. 

NUTRITIONAL INFORMATION
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.