Blend the batter

• Add the cottage cheese, egg, self-raising flour, vanilla whey protein, almond milk, cinnamon and vanilla extract to a blender.
• Blend until smooth; the batter should be slightly thinner than normal pancake batter but not runny like water.

Heat the pan

• Set the stove to high heat and spray the pan with cooking spray.
• Let the pan heat up sufficiently before cooking.

Cook the pancakes

• Pour a small dollop of batter (ice cream scoop size) into the pan and turn the heat down to medium-low.
• Cook until bubbles pop on the surface, then flip and cook for a further minute, no longer.
• Repeat with the remaining batter, keeping the pan on medium-low as it stays hot.

Plate and serve

• Plate the pancakes and top with the blueberries and zero maple syrup.