Transfer the oats to a high-powered blender or food processor and blend for 60 seconds, or until a flour forms.

Add the protein powder, baking powder, cinnamon, and sea salt to the blender and blend for 10 seconds or until all the dry ingredients are mixed together.

In a large mixing bowl, add the eggs, egg whites, milk, and pure maple syrup and mix until all the wet ingredients are combined.

Pour the dry ingredients into the bowl with the wet ingredients and mix well until a smooth batter forms. Allow the batter to sit for 10 minutes, stirring occasionally.

When you’re ready to make the pancakes, heat your favorite cooking oil in a large nonstick skillet, frying pan, or pancake griddle over medium heat. Allow the skillet to heat up for a few minutes.

Measure ¼ cup of batter and pour it onto the hot griddle. Sprinkle individual blueberries on top of the pancake batter, adding as many or as few as you would like. Cook for 2 to 3 minutes or until many bubbles appear on top of the batter and the sides begin to firm up. Flip and cook for another 1 to 3 minutes, or until the pancakes are golden brown and have cooked through. Repeat for the remaining batter. If need be, increase the heat to medium high heat if the pancakes are taking too long to cook, or decrease the heat if they are cooking too quickly.

Serve pancakes with your favorite toppings and enjoy! I like serving them with a pat of butter, extra blueberries, and honey or pure maple syrup. You can also enjoy the meal with another protein source like Greek yogurt, cottage cheese or your favorite animal protein for a bigger protein boost.