Add the Greek yogurt and eggs to a mixing bowl and whisk them together until the mixture becomes completely smooth, creamy, and uniform in color. Take a moment here to make sure there are no visible streaks of egg or thick pockets of yogurt, as a well-blended base helps the pancakes cook evenly and stay soft instead of dense.

Add the oat flour, protein powder, baking powder, salt, and vanilla extract to the bowl, then slowly pour in the milk while mixing gently. Stir just until everything comes together into a thick but pourable batter that slowly falls off the spoon. Avoid overmixing at this stage — a few small lumps are perfectly fine and will disappear as the pancakes cook, keeping the texture light and fluffy.

Heat a nonstick skillet or griddle over medium-low heat and allow it to warm gradually. Lightly grease the surface if needed, then scoop the batter onto the pan, using about ¼ cup per pancake. Let the batter spread naturally and resist the urge to press it down, as this can deflate the pancakes.

Cook the pancakes until small bubbles form on the surface and the edges look set, which usually takes about 2–3 minutes. Flip gently using a thin spatula and cook the other side for another 1–2 minutes, until the pancakes are golden on both sides and cooked through. Transfer to a plate and let them rest briefly before serving to allow the interior to finish setting and stay moist.