Combine dry ingredients in a bowl: rolled oats, protein powder, baking powder, cinnamon, and salt. Whisk until blended.

In a separate bowl, whisk the wet ingredients: almond milk, egg, maple syrup, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined.

Let the batter rest for about 5 minutes to allow oats to absorb moisture.

Heat a non-stick skillet over medium heat and lightly grease.

Cook pancakes by pouring about ¼ cup batter per pancake; cook until bubbles form, then flip and cook until golden brown.

Assemble the bowl by stacking pancakes and topping with fresh fruits, nut butter, and additional toppings.