Egg White Protein Pancakes + Lunch

While my weekend was filled with fun stuff and a soccer game, it’s back to normal today. Class filled up most of my morning but I made sure to get in a filling breakfast before!  As much as I love my protein pancakes in the microwave, I wanted a fluffier pancake this morning.  I ventured to the kitchen to create these egg white based pancakes.  They were filling and tasty with only 3 ingredients! (I’m getting good at these limited ingredient recipes!)

Egg White Protein Pancakes

Ingredients:

5-6 egg whites ( I used 1 cup of egg whites from the carton)

1 tablespoon flaxseed

1 scoop protein powder

Mix together and pour onto skillet.  Let cook about 2 minutes before flipping over.  Try to make sure most of the top is cooked with limited liquid batter left so when flipping your pancake it doesn’t scrunch up or tear.

I topped mine with 1 tablespoon Pumpkin Butter (Trader Joe’s) cinnamon and honey.  Yum!

Honestly, I think just about any topping would be good! Raisins, syrup, yogurt, pumpkin pie spices- the list goes on!

Following my delicious breakfast, I headed to class.  When I finished, I walked outside and immediately I had to go for a run.  It was a bit hot but there was a nice breeze and the trails just looked too good to resist!

3 miles is my sweet spot and it was just enough to get my heart rate up! I was sweaty and happy at the end. I finished with a quick 16 minute tabata workout from Rachel before showering and preparing lunch.

Lunch was an organic chicken patty from Trader Joe’s with melted vegan (diary-free) mozzarella cheese.  I put this on top of gluten-free Udi’s bread and some sliced avocado.

So delicious!!

I’m off to my next class-hope your Monday fantastic!