1. 1. Place rolled oats in a blender or food processor and pulse to a coarse flour. 2. In a large bowl, whisk together oat flour, almond flour, protein powder, baking powder, cinnamon, and salt. 3. In a separate bowl, whisk eggs, milk, maple syrup, and vanilla extract until smooth. 4. Pour wet ingredients into dry and stir until just combined (a few lumps are fine). Let batter rest 5-10 minutes. 5. Heat a non-stick griddle or pan over medium-low heat and lightly grease with coconut oil or butter. 6. Pour about 1/4 cup batter per pancake onto the griddle. Cook 2-4 minutes per side until golden brown and bubbles appear on the surface before flipping. 7. Serve warm with desired toppings.