In a mixing bowl, add oat flour, whey protein, baking powder, and salt. Stir to combine.

In a separate bowl, whisk together the egg, milk, vanilla extract, and optional melted coconut oil.

Pour the wet mixture into the dry ingredients.

Stir gently until everything is just combined. Avoid overmixing.

Let the batter sit for 2–3 minutes to thicken slightly.

Heat a nonstick skillet over medium heat and lightly grease it.

Pour about ¼ cup of batter onto the skillet for each pancake.

Cook until bubbles appear on the surface and edges look firm.

Flip carefully and cook the other side until golden brown.

Remove from heat and continue with the remaining batter.

Serve hot with fresh fruit, syrup, yogurt, nut butter, or toppings of choice.