Place rolled oats in a blender and pulse until they reach a fine, flour-like consistency.

Add the protein powder, egg whites, Greek yogurt, baking powder, almond milk, and cinnamon to the blender.

Blend on medium speed for 30-45 seconds until the batter is smooth and well-incorporated.

Preheat a non-stick griddle or large skillet over medium-low heat and lightly coat with non-stick cooking spray.

Pour approximately 1/4 cup of batter per pancake onto the heated surface.

Cook for 2 to 3 minutes until bubbles form on the surface and the edges appear set.

Carefully flip the pancakes and cook for an additional 1 to 2 minutes until the bottom is golden brown and the center is cooked through.

Transfer to a plate and serve warm.