Heat a frying pan on a medium heat.
Meanwhile, in a bowl, mix the flour, baking powder, sweetener and salt.
In a jug, whisk together the egg and almond milk.
Add the liquid to the dry ingredients and whisk with a fork until the batter is smooth and there are no lumps left. Leave batter aside for at least 10 minutes.
Spray your pan with butter spray.
Add one tablespoon of batter to the pan and spread out to form a small circle shape. You might be able to fit two pancakes in the pan at a time.
When the pancake starts to bubble, flip it over and cook for a further 30 seconds.
Remove from the pan and repeat until you have no batter left.
Top with your toppings of choice.
Pictured here with a white chocolate Nestle Kvarg yogurt (for a serving of protein), white chocolate chips and macadamia nuts (nutritional info does not include toppings).