In a food processor or Nutribullet, grind the oats into a fine powder.  Mix in whey protein, cinnamon and baking powder.  Set aside.

Add 1/4 cup blueberries and maple syrup to a small pan and bring to a boil over medium-high heat.  Lower heat and simmer until blueberries have popped and syrup has thickened slightly, about 5-7 minutes.

Add remaining blueberries to a microwave safe dish and microwave for 30 seconds or until blueberries have burst.  Remove from microwave and mash blueberries.  Add oat mixture and almond milk, mix well.  Add egg white and mix until smooth.

Heat a griddle or large non-stick pan over medium-low heat.  Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.

Plate pancakes and top with blueberry syrup mixture.