In a medium bowl, whisk egg whites and add in yogurt. Stir until blended.
Add oat flour, protein, vanilla extract and honey, mixing until batter is rich and thick.
Spray skillet with non-stick cooking spray and place over medium-high heat.
Pour enough pancake batter for desired size into skillet and let cook for approximately 2 to 3 minutes, or until bubbles have stopped.
Flip with spatula and cook for 2 to 3 minutes, or until edges are golden brown.
Top with blueberries** and serve.***