Place rolled oats in a high-speed blender and process for 30-45 seconds until a fine, flour-like consistency is achieved.

In a medium mixing bowl, whisk together the oat flour, protein powder, baking powder, cinnamon, and salt.

In a separate small bowl, whisk the Greek yogurt, eggs, almond milk, vanilla extract, and sweetener until completely smooth.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; ensure no large pockets of flour remain but avoid over-aerating the batter.

Allow the batter to rest for 5 to 7 minutes; this allows the oat flour to hydrate and the leavening agents to activate for maximum fluffiness.

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

Ladle approximately 1/4 cup of batter per pancake onto the hot surface.

Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear dry and set.

Flip carefully with a thin spatula and cook the secondary side for an additional 1 to 2 minutes until golden brown.

Serve immediately with fresh berries, additional Greek yogurt, or sugar-free syrup.