Blend the base: In a blender, add 1 cup cottage cheese, 2 large eggs, 1 cup rolled oats, 1 teaspoon baking powder, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, a pinch of salt, and 1–2 tablespoons sweetener. Blend until smooth and creamy.

Adjust consistency: If the batter is very thick, add 2–4 tablespoons milk and blend again. You want a pourable but not runny batter.

Rest briefly: Let the batter sit for 5 minutes to hydrate the oats. This helps with texture and flip-ability.

Heat the pan: Warm a nonstick skillet or griddle over medium heat. Add a light coating of butter or oil. The surface should sizzle gently when you add batter.

Cook the pancakes: Pour 1/4 cup of batter per pancake. If you’re using add-ins like blueberries or chocolate chips, sprinkle them on now. Cook 2–3 minutes, until bubbles form and the edges look set.

Flip and finish: Flip carefully and cook another 1–2 minutes, until golden and cooked through. Lower the heat if they brown too quickly.

Serve warm: Top with fresh fruit, a spoonful of Greek yogurt, a drizzle of maple syrup, or a swipe of almond butter.