In a blender, place the milk, banana, eggs, yogurt, avocado oil, maple syrup, vanilla, oats, protein powder, baking powder, and salt. Blend until smooth.

Pour the mixture into a large bowl and stir to ensure the batter is evenly combined.

Heat a nonstick skillet over medium heat and brush lightly with oil. Use a 1/3-cup measuring cup to pour the batter into the pan, working in batches as necessary. Reduce the heat to medium-low and cook for 1 1/2 to 2 minutes per side, or until golden brown on the outside and cooked through in the middle. Reduce the heat to low if the pancakes are browning too quickly.

The remaining batter will thicken between batches. If it becomes too thick, thin it with 1 to 2 tablespoons more milk as needed.

Serve with maple syrup.