Whisk together the protein powder, flour, and baking powder in a large bowl until completely combined with no lumps.

In a separate bowl, whisk the milk, egg, Greek yogurt, and maple syrup until smooth and creamy.

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. You should see a few small lumps. Do not overmix.

Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter.

Pour about 1/4 cup of batter per pancake onto the hot surface. This recipe makes 4-5 pancakes total.

Cook for 2-3 minutes until bubbles form on the surface and edges look set and slightly dry, then flip carefully.

Cook another 1-2 minutes until golden brown. The pancakes should spring back when gently pressed.

Arrange the warm pancakes in a bowl and top generously with Greek yogurt, fresh berries, and your favorite toppings. Drizzle with maple syrup if desired and serve immediately.