Put oats in a blender and mix, then add baking powder and salt in a bowl and whisk together.
In another bowl, beat the egg with a fork, then add lemon zest and My High Protein Yogurt vanilla and whisk together.
Add the egg-yogurt mixture to the oats and whisk briefly. Add milk and the melted butter and mix everything together by hand to form a dough that is not too liquid.
Heat a frying pan and grease the bottom with a little oil. Then, using an ice cream scoop or a spoon, pour some dough into the hot pan. As soon as small bubbles appear on the surface (after about 2 minutes), turn over the pancakes and cook on the other side until golden brown.
Remove pancakes from pan, place on a plate and keep warm until all pancakes are ready.
Serve the protein pancakes while still warm with fresh fruit, maple syrup and My High Protein Yogurt vanilla.