To make the dry pancake mix for storage: combine the all-purpose flour, ground rolled oats, whey protein powder, brown sugar, buttermilk powder, cornmeal, baking powder, kosher salt, chia seeds, and flax seeds in an airtight container and stir or shake to combine; seal and store in a cool, dry place.
When ready to cook, measure 1/2 cup of the prepared pancake mix into a mixing bowl.
In a separate bowl whisk together the buttermilk, maple extract, and the large egg until combined.
Add the wet mixture to the pancake mix and stir gently until just combined; do not overmix.
Heat a skillet or griddle over medium-low heat and brush lightly with canola oil.
Pour batter onto the hot skillet in 1/4-cup portions and cook until tiny bubbles form on the surface, about 2–3 minutes, then flip and cook until golden brown on the other side, about 1–2 minutes more.
Serve immediately topped with butter and syrup.
