In a large mixing bowl, combine the protein powder, flour, baking powder, baking soda, and salt. Whisk until evenly blended.

In a separate bowl, whisk together the Greek yogurt, almond milk, egg, maple syrup (if using), and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix to maintain a fluffy texture.

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

Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a round shape if needed.

Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Repeat with the remaining batter, greasing the skillet as needed between batches.

Serve warm with your favorite toppings, such as fresh fruit, Greek yogurt, or a drizzle of maple syrup.