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Add the dry ingredients including the oat flour, baking powder, baking soda, cinnamon, and salt to a large bowl. Whisk together the dry ingredients until they are well combined.
Add the wet ingredients to the dry ingredients including the Greek Yogurt, eggs, milk, maple syrup, and vanilla extract. Stir to combine. If the batter is too thick, thin it out with a bit more milk. If it's too thin, let it set for a couple of minutes.
Heat a nonstick skillet or griddle on medium heat. Add a drop of cold water and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes. Spray your pan with cooking spray or coat in butter and add about ¼ cup of the protein pancake batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup.
Let the pancakes heat until bubble begin to appear on the top and the edges start to look dry. Flip the pancakes and let them cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Hint: you can make these Protein Pancakes with oatmeal instead of oat flour. If using oatmeal, blend the oats for about 30 seconds-1 minute. Then, add the remaining ingredients to the blender and blend until smooth, pushing down the sides as needed. Wait about 5 minutes for the batter to thicken and then follow steps 3-4.