In a blender, combine the rolled oats, banana, cocoa powder, egg whites, and baking powder. Blend until you get a smooth batter.
Lightly oil a pan with olive oil and place it over medium heat. Pour in the batter and use a spatula to spread it out evenly, as it will be thicker than standard pancake batter. Cook for 2 to 3 minutes on each side.
For the filling, mix the Greek yogurt and vanilla protein powder in a small bowl. Add a tablespoon of milk if needed to achieve a creamy texture.
Spread the yogurt cream over half of the cooked pancake and top with sliced strawberries, then gently fold the pancake in half.
Drizzle the peanut butter over the top of the folded pancake before serving.
Cook it hands-free.
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