Preheat oven to 200 ° F (93° C) - To keep cooked pancakes warm.
Prepare flax eggs in a small bowl and set aside about 10 minutes (flaxseed and water). It will thicken up and become gel-like.
In a large mixing bowl, add the oat flour, Naked Rice Protein Powder, baking powder, baking soda, and salt together. Whisk to combine well and set aside.
To a medium bowl, add the prepared flax eggs, almond milk, melted butter, and vanilla. Whisk to combine well. Now slowly pour into the large bowl and whisk to combine well. Let the batter sit 1-2 minutes to thicken up.
Heat a large non-stick skillet (or griddle) over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle with oil and spread with a paper towel to coat evenly.
Scoop a ¼ cup of batter into the skillet to form pancake circles (they don't have to be perfectly shaped). I usually cook four at a time. Cook the pancakes until you notice tiny bubbles/holes form on the top and the edges are somewhat firm (about 1-2 minutes).
Now flip your pancake and cook the other side about 1-2 minutes, until golden brown. Place cooked pancake on a baking sheet in the oven to keep warm.
Repeat until all the batter is gone. Drizzle oil in the pan before placing fresh batter down. *If the pan gets too hot, it could burn the batter fast. Take the pan off the heat and let it cool for a minute before starting. Make sure to reheat pan evenly before adding fresh batter. You can also turn the heat down a notch.