Add the oats and protein powder to your blender or food processor. Blend on high for 30-45 seconds until the mixture resembles fine flour.

Add the baking powder, cinnamon, and salt to the blender. Pulse 3-4 times to combine.

In a small bowl, whisk together the almond milk, egg, and vanilla extract until uniform.

Pour the wet ingredients into the blender with the dry ingredients. Blend for 10-15 seconds until combined. Let it rest for 2-3 minutes.

Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour about 1/4 cup of batter per pancake onto the hot surface.

Cook for 2-3 minutes until bubbles form and edges look set. Flip and cook another 1-2 minutes until golden brown.

Repeat with remaining batter, re-spraying the pan between batches. Serve immediately.