Preheat the pan. Set a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

Load the blender. Add 1 1/2 cups almond flour, 1 scoop (about 25–30 g) protein powder, 1 1/2 teaspoons baking powder, and a pinch of salt. Then add 2 large eggs, 3/4 cup milk, 1/4 cup Greek yogurt (or 1/2 mashed banana), 1–2 tablespoons maple syrup, and 1 teaspoon vanilla.

Blend until smooth. Blend 15–25 seconds, scraping the sides if needed. The batter should be pourable but not thin. If too thick, add a splash of milk; if too thin, blend in a tablespoon more almond flour.

Rest briefly. Let the batter sit 2–3 minutes to let the baking powder activate and the almond flour hydrate.

Cook the pancakes. Pour 1/4-cup portions onto the hot pan. Cook until the edges look set and small bubbles form, 2–3 minutes. Flip gently and cook 1–2 minutes more, until golden and springy.

Finish and serve. Keep cooked pancakes warm in a low oven while you finish the batch. Serve with berries, a pat of butter, and warm maple syrup.