Preheat griddle to 375° F or a skillet over medium heat.
In a large bowl, whisk together flour, oats, baking powder, cinnamon, protein powder, and salt.
In a medium sized bowl, combine the egg and milk and whisk to combine. Add in vanilla extract, brown sugar, and sour cream. Whisk until smooth.
Pour the wet mixture into the dry mixture and stir to combine, being careful not to overmix. Mix until you can't see any dry patches in the batter. Overmixed batter will result in flat, dense pancakes.
Add the chocolate chips to the batter and fold in to avoid over-stirring.
Lightly grease your griddle or skillet. Scoop ⅓ cup batter on the griddle/pan. Cook until the bubbles on the surface begin to break (about 2-3 minutes). Flip pancakes and continue to cook 1-2 minutes longer.
Serve pancakes immediately with butter, maple syrup, and more chocolate chips (optional, but highly recommended).