Dorset Strained Yoghurt Protein Pancakes

In a medium mixing bowl, beat the eggs and combine with Dorset Strained Yoghurt until creamy.

In a separate bowl, combine the flour and baking soda. The flour can be partially or wholly substituted for protein powder, it will diminish fluffiness.

Sieve the dry mixture into the mixing bowl and stir until combined. If it seems too thick, add an extra tbsp or two of Dorset Strained Yoghurt or even a splash of almond milk.

Let it rest for 10 minutes.

Heat a pan/griddle on medium heat and melt a small amount of butter or coconut oil, spreading it out evenly with a spatula.

Using a ladle, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of the spoon to shape them.

Cook for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes, or until cooked through. Repeat with remaining batter.

Serve with fruit, more Dorset Strained Yoghurt and drizzle on some honey. Also great with bacon and maple syrup.