Overnight Oatmeal Pancakes

The night before, combine the oats, flaxseed, protein powder and salt in a bowl and stir in most of the yoghurt, reserving 1 tbsp yoghurt to serve with the pancakes. Cover the bowl with clingfilm and chill overnight.

The next morning, beat in the egg and baking powder to make a thick batter; you may need to add a splash of water to loosen it slightly. Fold in the blueberries.

Melt the coconut oil in a frying pan and fry large spoonfuls of the batter for 1-2 minutes, then flip and cook for a further 1-2 minutes. Repeat with the remaining batter then stack up and top with the reserved yoghurt. Drizzle with honey to serve.

Don’t make the pancakes too big or they’ll be difficult to flip and won’t cook evenly.