Add the dry ingredients to a bowl (flour, protein powder, baking powder) and mix well.
Add in the vanilla essence, milk and fat free Greek yogurt or light ricotta.
Mix until just about combined and leave aside.
In a clean and dry bowl, whisk the egg whites until they start to form stiff peaks. This is what will make the pancakes fluffy. It will take a few minutes by hand (it's a workout) or you can use an electric whisk if you have one.
Fold the egg whites into the pancake batter.
Heat a pan on medium and spray well with 1 kcal spray.
Add a tablespoon of batter to the pan and spread evenly.
Cook for about 1-2 minutes until it starts to bubble and flip over.
Cook for another 30 seconds and repeat with remaining batter.
Top with whatever you like.
Can cook in advance and keep in an airtight container in fridge. Can eat them cold or to heat them back up, toast for a few seconds.