Blend the batter: Add oats, protein powder, eggs (or egg whites), Greek yogurt, milk, baking powder, cinnamon, vanilla, salt, and sweetener to a blender. Blend on high until smooth, about 20–30 seconds. If it’s too thick, add a splash more milk.

Rest the batter: Let it sit for 5 minutes so the oats hydrate and the baking powder activates. The batter should be pourable but not runny.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. You want it hot enough that a drop of water sizzles but doesn’t smoke.

Pour and cook: Pour 1/4-cup rounds of batter. Cook until the edges set and bubbles appear on top, about 2–3 minutes. Flip and cook 1–2 more minutes until golden and set.

Adjust as needed: If pancakes brown too quickly, lower the heat. If they spread too much, the batter is too thin—add a tablespoon of oats or a little more protein powder and blend again.

Serve warm: Stack and top with berries, a spoonful of yogurt, or a thin spread of peanut butter. A light drizzle of maple syrup or honey goes a long way.