How to make the batter
Place the ingredients into a blender in this order: cottage cheese, banana, egg, vanilla, baking powder, cinnamon, then the oats. Blend on high for about 40–50 seconds until the mixture becomes smooth and pourable. The oats should break down and the batter should flow easily from a spoon.

Cooking the pancakes
Warm a large nonstick skillet or griddle over medium heat. Once the surface is hot, add a little oil, butter, or nonstick spray. If you use an electric griddle, set it between 300–350°F. Immediately ladle roughly 1/4 cup of batter per pancake onto the hot surface. Cook until the edges look set and small bubbles form on top (about 2 minutes), then flip and cook another 1.5–2 minutes until both sides are golden and centers are cooked through. Don’t press them down after flipping—that squashes the air and makes them dense and gummy.

To serve
Stack a few pancakes, top with sliced banana, berries, nut butter, or syrup—your call. Serve warm right away or keep them in a low oven while you finish the batch.

Note about baking powder
Use an aluminum-free baking powder. Metallic tasting leaveners will give a weird off-flavor to mild batter like this—especially when the recipe calls for multiple teaspoons. Trust me: go aluminum-free.

Enjoy a quick, wholesome breakfast—or turn the batter into muffins for a grab-and-go option.