Heat a small pan over medium-high heat.  Add blueberries and water and heat until water begins to boil, then mash blueberries with a wooden spoon.  Add Truvia and continue to boil for about 3 minutes or until sauce thickens.  Set aside.

In a Nutribullet or food processor, mill the oats until they are a flour-like consistency.  In a small bowl, combine oats, flax seed and protein powder.

Whisk egg whites until they are slightly frothy.  Add to oat mixture, then add applesauce and vanilla.  Stir until smooth.

Heat a skillet or griddle over medium-low heat.  Spray with non-stick cooking spray and spoon pancake mixture onto skillet to form small pancakes (about 4-5" in diameter).

Cook until top begins to bubble or bottom of pancake is golden brown, about 1 to 2 minutes, then flip and cook other side.

Top pancakes with Greek yogurt and blueberry sauce.