Transfer the rolled oats to a high-powered blender or a food processor and blend on high speed for 30 seconds, or until a flour forms.

Add the protein powder, baking powder, ground cinnamon and sea salt and blend to combine (dry ingredients).

Transfer the rest of the wet ingredients (eggs, egg whites and milk of choice) to the blender and blend on medium speed until everything is combined.

Allow the batter to sit for 10 minutes. It will thicken substantially during this time.

Heat a large nonstick skillet (or electric griddle) over medium heat and add enough avocado oil (or melted butter or coconut oil) to generously coat the surface. Once the skillet has heated up for a few minutes, pour batter onto the hot surface, making any size pancakes you like.

If desired, sprinkle the batter with chocolate chips, blueberries or chopped nuts.

Cook the pancakes until it appears as though the sides have firmed up, about 2-3 minutes, then flip and continue cooking another 1 to 3 minutes or until the pancakes are cooked through. The pancakes should be slightly golden brown on each side. If they are too light in color, increase the heat to medium-high heat. If you find the pancakes are getting too dark too quickly, decrease to medium-low heat.

Repeat for the remaining batter. If you'd like, you can keep the finished pancakes on a baking sheet in the oven (set it to its lowest temperature setting) until you're ready to serve the whole family.

Serve pancakes with your favorite toppings such as butter, pure maple syrup, almond butter (or nut or seed butter of choice), fresh fruit such as bananas, fresh berries, etc. My favorite way of eating these is spreading both butter and Nuttzo on the pancakes and adding a small drizzle of maple syrup or honey.