Whisk to combine the protein powder, nut butter, 1 egg, maple syrup and oil in a small mixing bowl.

Separate the second egg by placing the yolk in the protein bowl and the white in a clean, dry mixing bowl.

Whisk the yolk into the protein mixture, then assess the texture. If it’s really thick, add milk until it reaches a medium consistency yoghurt thickness.

Use hand beaters to beat the second egg white until medium peaks form. This should only take a minute or two.

Once the eggs are whipped, use a spatula to carefully fold the egg whites into the pancake mixture. I do half the egg whites straight up, then the second half after incorporating the first half.

Preheat a pan for a minute or so to stop the pancakes from sticking or spreading too much. Once preheated, add the oil and 1-2 large spoonfuls of pancake batter at a time. This batter makes 3-5 pancakes roughly the size of your palm. Cook for a minute or so on the first side, adjusting the heat as necessary. Flip and cook for about a minute more, or until just cooked through.

Repeat with the remaining batter and serve with maple syrup, butter, berries or yoghurt (or all of the above).