In a large bowl, combine rolled oats, protein powder, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, whisk together almond milk, egg, maple syrup (if using), and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Let the mixture sit for about 5 minutes to thicken.

Heat a non-stick skillet over medium heat. Lightly grease with cooking spray or a small amount of oil.

Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

To serve, stack pancakes in a bowl and top with fresh fruit, a drizzle of nut butter, and chopped nuts or seeds if desired.