Place the protein powder, finely ground rolled oats (or oat flour) and baking powder in a medium bowl. Add a pinch of salt and whisk together until evenly combined and no large oat lumps remain.

Combine wet ingredients

In a separate bowl, whisk the whole egg and egg white until slightly frothy. Add the milk, Greek yogurt, vanilla extract and maple syrup (if using) and whisk until smooth.

Make the batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until combined — do not overmix. The batter should be thick but pourable; if too thick, add milk 1 tablespoon (15 ml) at a time until you reach a thick pancake batter consistency (about 80–95 ml total). Let the batter rest 2–3 minutes to hydrate the oats and protein.

Cooking

Heat pan

Warm a nonstick skillet or griddle over medium-low to medium heat. Lightly coat with cooking spray or 1 tsp oil, wiping excess with a paper towel so the surface is lightly greased.

Cook pancakes

For each pancake, pour about 1/4 to 1/3 cup (60–80 ml) batter onto the skillet (this recipe yields 2–3 medium pancakes). Cook 2–3 minutes until small bubbles form on the surface and edges look set. Flip gently with a spatula and cook the other side 1–2 minutes until golden and cooked through. Reduce heat if browning too quickly.

Finish and keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (about 90°C / 200°F) while you cook remaining batter. If batter thickens while waiting, stir in 1 tsp milk to loosen.

Serve

Stack pancakes and add optional toppings such as fresh berries, extra Greek yogurt, a small drizzle of syrup or honey, and chopped nuts. Serve immediately.