Step 1

Make the pancake batter. Add the greek yoghurt, cottage cheese, whole egg, milk, protein powder and vanilla extract to a blender. Blend on a high speed until completely smooth, about 45 secs. Pour the mixture into a large mixing bowl.

Step 2

Add the flour, baking powder and salt to the mixing bowl with the wet ingredients in it and whisk gently until just incorporated. You don’t want to overmix it so some small lumps are fine. Leave it to sit in the bowl at room temperature for 5 mins.

Step 3

Now cook the pancakes. Set a non-stick frying pan with a lid over a low heat to warm up, about a minute. Spray the pan lightly with some oil, then add a ladle of pancake batter into the pan and pop the lid on top. If your pan is big enough you can cook multiple at a time. Cook for 2 ½ mins. Using a spatula, flip the pancake over and put the lid back on the pan. Cook for another 2 mins. Remove from the pan and set aside.

Step 4

Repeat with the remaining batter.

Step 5

Once cool, pop them in a ziplock bag and keep in the freezer. Microwave for 1-2 mins to defrost.

Step 6

Serve with your choice of toppings. Greek yoghurt, fresh fruits and honey work great.