Heat a frying pan on a medium heat.
Add all of the pancake ingredients to a blender/nutribullet and blend for about 30 seconds until the batter is smooth (you can also do this by hand but the batter is nicer blended.).
If doing by hand, mash the banana with a fork and mix in the protein powder, flour and baking powder. Add the eggs and combine well.
Spray the pan with 1 kcal spray and spoon on the pancake batter spreading evenly into a circle shape (1 pancake = approx. 3-4 tablespoons of batter).
After a minute or when the pancake starts to bubble, flip it over and cook for a further 30-60 seconds.
Remove from the pan and repeat until all the batter is used.
To make the Biscoff sauce, heat the almond milk in a small cup in the microwave for a few seconds.
Stir in the Biscoff spread until it has melted.
You might need another drop of milk depending on desired consistency. Start with less and add more as needed.
Serve the pancakes with the sliced banana, Biscoff sauce and crumble the Biscoff biscuit on top.