Pulse oats in a blender until they reach a flour-like consistency.

Add protein powder, baking powder, and salt to the blender and pulse briefly to combine.

Add egg whites and almond milk to the dry mixture and blend until a smooth batter forms.

Preheat a non-stick pan over medium-low heat and apply a light coating of cooking spray.

Pour batter onto the pan to create pancakes approximately 4 inches in diameter.

Cook until bubbles appear on the surface and the edges are firm, then flip.

Cook the second side for 1-2 minutes until golden brown and serve immediately.