Actually good protein pancakes - fluffy, sweet, browned crisp on the edges. Blender batter, no protein-powder rubberiness, ready in the time coffee takes to brew.

• Whey blended with cottage cheese gives 35 g of protein without the chalky pancake failure most recipes hit.
• Oats slow the carb release so post-breakfast energy doesn't crash by 10 a.m.
• Banana replaces most of the sugar and adds potassium for recovery.

1. 1

   Add the rolled oats, vanilla whey, cottage cheese, banana chunks, eggs, baking powder, vanilla and salt to a blender.

2. 2

   Blend for 30 seconds until completely smooth; the batter will be slightly thick and look like a pale, creamy yellow.

3. 3

   Let the batter rest for 2 minutes; the oats hydrate and the baking powder activates slightly, which makes the pancakes fluffier.

4. 4

   Heat a non-stick skillet over medium-low heat; add a small knob of butter or a light spray of oil and let it melt without browning.

5. 5

   Pour about one-quarter cup of batter per pancake into the pan; do not crowd the pan, cook 2 to 3 at a time.

6. 6

   Cook for 2 minutes until bubbles appear across the surface and the edges look set and dry, then flip carefully and cook for another 60 seconds until golden.

7. 7

   Stack the pancakes on a plate, pile fresh berries on top and drizzle generously with maple syrup.

• Medium-LOW heat - protein pancakes burn fast because of the milk sugars.
• Let batter sit 2 minutes before cooking so the oats hydrate and the stack goes fluffier.