Whisk together the protein powder, oat flour, egg, baking powder, and almond milk in a medium bowl until well combined.

Gradually add more almond milk, two tablespoons at a time, until the batter is smooth and pourable.

Heat a skillet over medium heat and lightly grease it with cooking spray.

Pour ¼ cup of the batter per pancake onto the skillet.

Cook for 1-3 minutes until bubbles form on the surface, then flip and cook the other side until browned.

Serve warm with your favorite toppings!