In a medium bowl, whisk the eggs, vanilla, stevia, and yogurt.
Add the protein powder and whisk until completely smooth and blended. Use a rubber spatula to scrape the sides of the bowl if needed.
Whisk in the baking powder. Let the batter rest while you heat the griddle. It slightly thickens as it rests.
Heat a nonstick griddle or a large, 12-inch nonstick skillet over medium heat (not higher). Spray it with oil. Using a 1.5-tablespoon cookie scoop, pour mounds of the batter into the griddle. A double-burner griddle will accommodate 8 pancakes. A large 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 on the second side for just a few more (10-20) seconds. It's important not to overcook them, or they will turn out dry and rubbery. Lower the heat to medium-low or even low if needed. To flip the pancakes, carefully slide a wide spatula underneath a pancake, using a second spatula to ensure it rests on top of the wide one, then quickly flip the wide spatula.
Transfer the cooked pancakes to a plate, cover them with foil to keep them warm, and cook the remaining pancakes. Serve immediately.
Video
Notes
I use nonfat Greek yogurt; whole milk yogurt is fine, but it must be Greek yogurt, not regular yogurt.
In the video above, I made half a recipe. That's why I used just one egg.
It's important to make small pancakes (I use a 1.5-tablespoon cookie scoop, not a 4-tablespoon ice cream scoop) since the batter is thin and spreads out, and to cook the pancakes VERY minimally. They need less than a minute on the first side and just a few seconds on the second side.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave for just a few seconds. You can also freeze these pancakes in freezer bags, separated with wax paper squares. Defrost them in the microwave.