In a large mixing bowl, whisk together the Greek yogurt, eggs, and vanilla extract until the mixture is uniform.

In a secondary bowl, sift together the oat flour, protein powder, baking powder, and salt.

Incorporate the dry ingredients into the wet mixture using a spatula, stirring until just combined to maintain aeration.

Heat a non-stick griddle over medium-low heat and coat lightly with coconut oil.

Dispense 1/4 cup portions of batter onto the hot surface.

Cook for 2 to 3 minutes until bubbles appear on the surface and the edges are firm.

Flip carefully and cook the reverse side for an additional 1 to 2 minutes until golden brown.

Serve immediately with fresh berries or sugar-free syrup.