Make the oat flour. If using oats, blend them in a blender until very fine. You want a flour-like texture so the pancakes stay light.

Whisk the dry ingredients. In a medium bowl, whisk protein powder, oat flour (or regular flour), baking powder, sweetener, and salt. Break up any clumps—especially in the protein powder—so the batter is smooth later.

Add wet ingredients. Whisk in the egg, milk, vanilla, and melted butter or oil until just combined. The batter should be thick but pourable. If it’s too dense, add 1 tablespoon of milk at a time.

Rest the batter. Let it sit for 3–5 minutes. This gives the baking powder time to activate and the flour to hydrate, which helps with fluffiness.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You’re looking for a gentle sizzle, not smoke.

Cook the pancakes. Pour about 1/4 cup batter per pancake. If using mix-ins like chocolate chips or berries, sprinkle them on now. Cook until bubbles form on top and the edges look set, 2–3 minutes.

Flip and finish. Flip and cook another 1–2 minutes until golden and cooked through. Reduce heat if they brown too fast before the centers set.

Serve warm. Top with a pat of butter, a drizzle of maple syrup, Greek yogurt, or fresh fruit. For extra protein, add a dollop of nut butter.