In a large bowl, sift together oat flour, protein powder, baking powder, salt, sugar, and milk powder. In another bowl, whisk together milk, egg, and oil.
Pour wet mixture into bowl with dry ingredients. Stir to combine until there are no longer any dry streaks of oat flour. Do not worry if mixture is not completely smooth.
Set nonstick skillet over medium heat. Lightly grease with butter or oil. Once skillet is hot, pour in ¼ cup portion of pancake batter. Cook until the edges of pancakes are set, about 2-3 minutes. Flip pancake and cook other side until lightly browned, about 1-2 minutes. Repeat with remaining batter. Adjust heat accordingly if pancakes are browning too fast.*Batter will thicken as it sits out. Add one to two tablespoons of milk at a time until original consistency is achieved.
Serve immediately with fruit, salted butter, and maple syrup.
It is best to sift the dry ingredients together because protein powder tends to clump up.
Sugar and non-fat milk powder are optional. Omit if desired.
Dry pancake mix can be prepped ahead of time. Store at room temperature in an airtight container for up to a month. Whisk or sift again before use.
Cook Ahead Pancakes:
Keep cooked pancakes warm in a low temperature oven (between 250-325 degrees F) for up to 30 minutes before serving. Set pancakes over wire rack set on top of baking sheet to allow air circulation.
Or, cool cooked pancakes and store in an airtight container in the fridge for up to two days. Gently reheat in the microwave at half power for 30 second intervals. Or, reheat stovetop on nonstick skillet over medium heat until warmed.