In a medium bowl, whisk together the eggs, vanilla, stevia, and yogurt.
Add the protein powder, and whisk thoroughly, until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed.
Whisk in the baking powder. Then let the batter rest while you heat the griddle. It slightly thickens as it rests.
Heat a nonstick griddle or a large 14-inch nonstick skillet over medium heat (not higher). Spray with oil.
Using a 1.5-tablespoon cookie scoop, pour mounds of the batter into the griddle. A double-burner griddle will likely accommodate 8 pancakes, while a skillet will hold 3 or 4.
Cook the pancakes until they bubble on top, one minute or less. It happens fast! Flip and cook them for just a few more (10-20) seconds on the second side. It's very important not to overcook them or they will turn out dry and rubbery.
Transfer the cooked pancakes to a plate, cover with foil to keep warm, and cook the remaining pancakes. Serve immediately.
Pea protein powder or other non-dairy protein powders will not work in this recipe. I use nonfat Greek yogurt; whole-milk is fine, but it has to be Greek yogurt and not regular yogurt.In the video above I made half a recipe. That's why I used just one egg.