Pancakes are one of those breakfasts that everyone loves but that don't do a lot for you nutritionally on their own. The good news is you don't need a fancy recipe to fix that. Start with your usual batter, whether that's a simple flour, egg and milk mix or your favourite oat-based version, and you've already got a base you can build on in a few different ways depending on what you've got in the pantry and how much protein you're chasing.

The first and easiest option is to swap some of the flour for a scoop of Whey Protein Concentrate or Whey Protein Isolate. Pull out about a quarter of a cup of flour from your usual recipe and replace it with a scoop of powder, then add a splash more milk than normal because the powder soaks up liquid fast and can leave you with a batter that's too thick to pour properly. Vanilla or plain protein both work here, and if you're using a plain powder, a bit of cinnamon or a mashed banana in the mix will round out the flavour nicely.

The second way to boost pancakes is to lean on Whole Egg Powder instead of, or alongside, fresh eggs. This is handy if you're making a big batch for the week and don't want to crack a dozen eggs, or if you just like having the protein bump without changing the texture much. Whisk a spoonful of the egg powder into your dry ingredients before you add any liquid, that way it disperses evenly rather than clumping. You'll notice the pancakes hold together a little better on the flip, which is a nice bonus if your pan flipping skills aren't quite where you'd like them to be.

The third method is more of a texture play than a straight protein swap. Blend a scoop of Micellar Casein Protein Powder into the batter along with your milk and let the mixture sit for five minutes before you start cooking. Casein thickens as it sits, so the batter goes from thin to noticeably fluffier, and the pancakes end up with a denser, more filling bite that keeps you satisfied for longer into the morning. This one's worth trying if your usual pancakes are good but a bit too light and airy to keep you full until lunch.

You can combine any of these three approaches rather than picking just one. A batch made with half a scoop of WPI in the flour, a spoonful of whole egg powder, and a touch of casein for thickness will give you a stack that's noticeably more substantial than a standard recipe, without tasting like a protein shake in pancake form. Just keep an eye on your liquid ratio each time you add powder, since every extra scoop needs a little extra milk to keep the batter loose enough to spread in the pan.

Cook them low and slow rather than cranking the heat, since protein-boosted batters catch and brown faster than plain flour ones. A medium-low pan with a light coating of butter or oil will give you golden pancakes without burnt edges. Top them with berries, a drizzle of honey or your usual condiments, and you've turned a fairly ordinary breakfast into something that actually pulls its weight for the day ahead.