Blend the base: Add 2 cups rolled oats to a blender and blitz into a coarse flour. This keeps the pancakes fluffy but hearty.

Mix dry ingredients: To the blender, add 1/2 cup protein powder, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Pulse to combine.

Add wet ingredients: Add 2 large eggs, 3/4 cup Greek yogurt, 3/4 cup milk, 1 teaspoon vanilla, and 1–2 tablespoons maple syrup (optional). Blend until smooth and pourable. If it’s too thick, splash in more milk.

Rest the batter: Let it sit 5 minutes. Oats absorb liquid and thicken; this helps the pancakes hold their shape.

Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly oil the surface. You want a gentle sizzle, not smoke.

Portion and cook: Pour 1/4 cup batter per pancake. If using add-ins like blueberries or chocolate chips, sprinkle them on now. Cook 2–3 minutes until edges look set and small bubbles appear.

Flip and finish: Flip carefully and cook 1–2 minutes more until golden and cooked through. Adjust heat if they brown too fast.

Repeat: Continue with remaining batter, oiling the pan lightly as needed.

Serve or cool: Enjoy warm, or cool completely on a wire rack before freezing.