Begin by making the sauce. Gently heat the cream in a small saucepan over medium heat but do not allow to boil. Whisk the SWEETLY Chocolate Protein Shake Powder and SWEETLY Sugar Substitute into the cream until smooth and creamy and the sugar has dissolved. Remove from the heat and whisk in the butter for added glossiness – pour into a jug and place some cling film or baking paper directly onto the surface of the sauce so that it does not form a skin.  Allow to cool to your desired temperature and thickness. The cooler it gets, the thicker the sauce becomes.

Place all the pancake ingredients in a Nutribullet and simply whizz up for a few seconds until smooth.

Heat a heavy-based, non-stick pan over low to medium heat, lightly grease with unsalted butter.

Pour 3 measures of the batter onto the heated pan, leaving room between them to spread. When bubbles appear on the surface of the pancakes, flip them over. Cook until puffed and beautifully browned on both sides. Serve immediately, topped with a dollop of full cream natural yoghurt or ice-cream, a drizzle of protein chocolate sauce and a generous sprinkling of cinnamon or vanilla sugar.