Add the rolled oats to a blender or food processor and blend until it forms a fine flour-like consistency.

In the blender, combine the oat flour, protein powder, almond milk, egg, baking powder, cinnamon (if using), vanilla extract, and honey or maple syrup (if using). Blend until smooth and well combined.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or coconut oil.

Pour approximately 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.

Flip the pancake carefully and cook for another 1-2 minutes until golden brown and cooked through.

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

Serve the protein pancakes warm. Optionally, top with fresh fruit, Greek yogurt, or a drizzle of honey or nut butter.