In a medium bowl, whisk together the ground oats, protein powder, cocoa powder, baking powder, and salt.

In a separate small bowl, whisk the egg, almond milk, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Heat a non-stick skillet over medium-low heat and lightly coat with non-stick cooking spray.

Pour approximately 1/4 cup of batter onto the skillet for each pancake.

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

Flip carefully and cook for an additional 1 to 2 minutes until the center is firm.

Transfer to a plate and serve immediately.