Add 50g of protein pancake mix to approximately 100g of skim milk or water. Shake or mix vigorously until it resembles conventional pancake batter. Poor it into a non-stick pan and fry on medium heat (180-200°C) until it gets golden brown colour on both sides (1-2 minutes for each side, depending on the thickness of the batter). Experiment with the thickness of the batter, the size of the pancakes and frying times to make the exact pancake you prefer.