Add your protein powder to a bowl with an egg and around 3tbsp of cold water. Gently mix. You want to keep adding water little by little until the mixture has just enough water to be smooth, like a thick yogurt. You want to keep it quite thick, so it sits nicely in the bowl but needs encouragement to be spread in the pan. If you add too much liquid your pancakes will break when you try to flip them.
If you are using frozen fruit as a topper, get that out of the freezer. Then, preheat a pan on the hob, spraying a little spray oil to ensure the full base has a little oil.
Once your spray oil has melted, add your mixture, either in small blobs, cooking up to 3 at a time (depending on pan size) or the full mixture in a medium sized frying pan.
You may need to gently spread the mixture with the back of a spoon or with a silicone spatula to have it evenly spread. Cook on a medium/low heat.
Gently loosen your pancake from the pan using a spatula. When the pancake is starting to set on the top and looks lightly fried on the back, you can gently flip it over. In older pans, it may be wise to spray the top of the pancake with spray oil before flipping. Leave to cook for 2-3mins.
Once lightly browned on both sides, place your pancake on your plate and top however you like.
To make ours, we threw our frozen fruit into the hot pan for a minute after taking the pancake out just to thaw it.
We then loaded our pancake with our Aldi protein yogurt, topped with our fruit, added some squirty cream and finished off with zero calorie maple syrup!
You can batch fry and keep in the fridge for 3 days, just microwave for 30 seconds before adding your toppings and serving.