In a blender or food processor, combine the rolled oats and protein powder. Blend until you have a fine flour-like consistency, about 30 seconds.

In a large bowl, whisk together the oat flour mixture, baking powder, cinnamon, and salt until well combined.

In a separate medium bowl, whisk together the egg, Greek yogurt, milk, and vanilla extract until smooth with no lumps remaining, about 1 minute.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are okay. The batter should be thick but pourable.

Let the batter rest for 5-10 minutes to thicken. This allows the oats to absorb the liquid for better texture.

Heat a non-stick skillet or griddle over medium heat (about 350 degrees F) and lightly grease with coconut oil or cooking spray.

Pour about 1/4 cup of batter onto the hot skillet for each pancake (makes 4-inch pancakes), leaving space between them.

Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set and slightly dry.

Flip the pancakes gently with a wide spatula and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more oil or spray to the pan as needed. Recipe makes about 8 medium pancakes. Serve immediately with your favorite toppings.