Place all the 100g of yoghurt, eegs, vanilla protein power, rolled oats, banana, cinnamon, salt, baking powder and milk in a blender and blitz until mixture is smooth. Add a little more milk if the mixture is too stiff, you want the consistency of pouring cream, not too thin and not too thick.

Place a large frying pan over a medium heat. Spray pan with oil and add ¼ cup of batter per pancake. When the top of the pancake starts to bubble, it’s time to flip and cook for another minute on the other side.

Remove and keep warm whilst you repeat with remaining spray oil and pancake batter.

Serve the pancakes with remaining yoghurt, maple syrup and strawberries.