1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, protein powder, baking powder, and salt. Make sure there are no lumps in the protein powder for a smooth batter.

2. 2. Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, Greek yogurt, egg, optional maple syrup or honey, and vanilla extract until well combined and smooth.

3. 3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula 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. Heat the Griddle: Place a non-stick griddle or large frying pan over medium heat. Add 1/2 to 1 tablespoon of butter or coconut oil and let it melt and coat the surface. You’ll know the pan is ready when a drop of water sizzles instantly.

5. 5. 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 golden brown and bubbles start to form on the surface of the pancake. The edges should look set.

6. 6. Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes on the second side, until cooked through and golden.

7. 7. Serve Immediately: Transfer the cooked pancakes to a plate and serve warm with your favorite toppings. Repeat with the remaining batter, adding more butter or oil to the pan as needed.