These are naturally packed with protein, but if you're looking for an extra protein hit then adding plain protein powder to these will compliment them perfectly.
They are so quick to whizz up and a great way to get veggie nutrients into children and fussy eaters as they're fun to look at, tasty to eat and don't have any obvious vegetable taste!
Firstly combine your courgette and spinach. I used a juicer and mixed together the pulp of the courgette and spinach with salt and pepper. However, if you don't have a juicer then grate your courgette and squeeze out as much moisture as you can. Blend your spinach and again, squeeze the moisture.
Now mix in your spring onion, protein powder and flour until the mixture is well combined and everything is evenly distributed.
Using a metal spoon, slowly mix the eggs whites into the vegetable mixture a spoonful at a time, being careful not to knock the air out of your eggs. Once everything is combined you can start to cook the drop scones.
Heat coconut oil in a frying pan. Once melted add a good spoonful off the egg mixture to the pan, I manage to fit about three patties into my pan. Cook for roughly 3-4 minutes on each side and place on a wire cooling rack straight out the pan (this stops them getting a soggy bottom).
These can be served hot or cold!
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.