Put 1/2 cup rolled oats (uncooked, old fashioned), 1/3 cup egg whites, 1 tablespoon vanilla protein powder, 1 tablespoon ground flaxseed, 1/4 banana (ripe), 1 tablespoon Greek yogurt, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract into a blender.

Blend until the batter is smooth and uniform; scrape the sides and blend again if needed.

Divide the 1/4 cup frozen blueberries into two equal portions and set aside.

Preheat a nonstick skillet or griddle over medium heat and lightly grease it (cooking spray or a small amount of oil).

Pour about half of the batter into the hot pan to form one pancake (or two small pancakes, as preferred). Spread gently if needed.

Immediately sprinkle one portion of the frozen blueberries evenly over the batter in the pan.

Cook until the bottom is lightly browned and the edges look set (these pancakes may not form bubbles on top). Flip carefully and cook the other side until golden and the pancake is cooked through, about 1–2 minutes after flipping.

Transfer the cooked pancake(s) to a plate. If needed, re-grease the pan lightly, then pour in the remaining batter and repeat steps 6–7 using the remaining blueberries.

Remove pancakes when cooked through and serve warm.