In a large bowl, combine oats, protein powder, baking powder, and any desired sweetener. Whisk together thoroughly until evenly mixed.

Incorporate the eggs and milk into the dry mixture. Blend until the batter is smooth, adding more milk if necessary.

Preheat a non-stick skillet over medium-low heat. Lightly coat with oil or non-stick spray.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form and edges look set, about 2-3 minutes.

Flip pancakes gently and cook for an additional 2-3 minutes until light brown.

Repeat until all batter is cooked. Serve warm with toppings like syrup, fresh fruit, or yogurt.