Protein pancakes

These protein pancakes use one scoop of whey, oats, a banana and two eggs, blended into a batter in under a minute. One stack of about six small pancakes gives 41 g of protein, more than most breakfasts manage.

Vanilla or banana whey works best, and salted caramel, cookies and cream and pistachio all make good pancakes too. The macros below are worked out from Fuel Sync's whey label and standard values for the other ingredients.

• 1 scoop (30 g) Fuel Sync whey protein, vanilla or banana
• 40 g rolled oats
• 1 ripe banana (about 100 g peeled)
• 2 eggs
• 1 tsp baking powder
• A pinch of cinnamon
• A little oil or butter for the pan

To serve (not in the macros): Greek yoghurt, berries and a drizzle of carob syrup or honey.

1. Blend the oats for about 30 seconds, until they look like flour.
2. Add the banana, eggs, whey, baking powder and cinnamon, and blend until smooth. Leave the batter for 2 minutes to thicken.
3. Heat a non-stick pan over medium-low heat and wipe it with a little oil.
4. Pour 2 tablespoons of batter per pancake. Cook for 1 to 2 minutes, until bubbles appear and the edges look set, then flip and cook for 1 more minute.
5. Stack, add your toppings and serve straight away.

• Keep the heat medium-low. Whey sets quickly, and on high heat the pancakes go dry and rubbery before the middle is cooked.
• Batter too thick? Add 1 or 2 tablespoons of milk. Too thin? Add a spoonful of oats.
• A Cypriot finish: carob syrup instead of maple syrup, with a spoonful of Greek yoghurt.
• Vegan protein works too, but makes a thicker batter: add a splash of plant milk and use a flax egg if you skip eggs.
• Storage: keep cooked pancakes in the fridge for up to 2 days, or freeze them for up to a month. Reheat in the toaster.