In a bowl, whisk together the egg and 2 tbsp of almond milk.
Add the protein powder, baking powder, and salt.
Whisk well until no lumps remain. You can use a blender if the lumps are persistent. Add the 3rd tbsp of almond milk to adjust the consistency if necessary.
Spray a non-stick pan with oil, and place over medium heat.
Use a cookie scoop (or ¼ measuring cup) to pour out the batter into the skillet. Cook for 30-45 seconds or until bubbles start to appear on the top.
Flip the pancakes, and let cook for another 20 seconds. Transfer to a plate.
Arrange the pancakes on top of each other, and serve with your toppings of choice such as- butter, sugar free syrup, chocolate chips, etc..