Place buckwheat flour, protein powder and baking powder into a large mixing bowl and stir to combine.
In a separate bowl, whisk together the eggs until thick and creamy so that the pancakes are nice and fluffy.
Add mylk to flour mix and stir through before folding in the eggs. If mixture is too runny, add a little more buckwheat flour; if it's too dry, add some mylk.
Place large non-stick frypan over medium heat and add two teaspoons of oil to the pan. Allow the oil to melt then add about ¼ cup of pancake batter to make one pancake. Depending on the size of your frypan, you should be able to cook the mixture in two rounds.
When small bubbles start to surface in the batter of your pancakes, gently flip them over and continue cooking for a further minute or so. Remove from pan and set aside, repeating this process with the remaining batter.
Serve warm pancakes with a drizzle of Melrose Chocolate Hazelnut Butter.
Other toppings could also include fresh strawberries and banana.