1. 1. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the protein powder, all-purpose flour, baking powder, baking soda, and salt. Make sure there are no lumps and all ingredients are evenly distributed. This step is crucial for an even rise and consistent texture.

2. 2. Mix Wet Ingredients: In a separate, smaller bowl, whisk together the egg, milk, optional maple syrup or honey, and vanilla extract. Ensure the egg is fully incorporated and the mixture is smooth.

3. 3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or a spoon until just combined. It’s okay if there are a few small lumps; overmixing can lead to tough pancakes. The batter should be thick but pourable.

4. 4. Add Melted Fat: Gently fold in the melted butter or coconut oil into the batter. This adds richness and helps with browning. Again, mix just until incorporated.

5. 5. Heat Your Pan: Place a non-stick griddle or large frying pan over medium-low heat. Lightly grease it with a little extra butter or coconut oil. The pan should be hot enough that a drop of water sizzles, but not smoking.

6. 6. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.

7. 7. Keep Warm and Serve: Transfer cooked pancakes to a plate and keep them warm in a low oven (around 200 F) while you cook the remaining batter. Serve immediately with your favorite toppings.