“These macro-friendly gluten-free protein pancakes make low-carb days a lot easier, and are also perfect to have after a workout,” writes Jess Davies. “Whilst I usually use soy protein instead of whey, this recipe works well for both – soy just needs extra liquid. “You can easily change up the flavours, and if you’re in the mood for chocolate, swap the almond flour for cocoa. “A delicious healthy breakfast has never been easier!

Ingredients

1 scoop vanilla whey, 2 tbsp coconut flour, 2 tbsp almond flour, 1 tbsp stevia sweetener, 1/2 tsp cinnamon, 1/2 tsp baking powder, 2 egg whites, 1/2 cup + 1 tbsp unsweetened almond milk, 1 tbsp melted coconut oil, 7-10 drops maple Flavdrops

“Whisk together all ingredients until well combined and lumpfree. Heat a non-stick frying pan over a low-medium heat, and coat the pan with either Fry Light cooking spray or melted coconut oil.

“Spoon the batter on to the pan, and cook for about 1-2 minutes until the edges seem a little dry. Flip carefully and cook for another minute. Do the same with the rest of the batter. “I topped these with sugar-free maple syrup and fresh blueberries. Enjoy!”