In a mixing bowl, whisk eggs until well beaten.
Add cottage cheese, maple syrup, vanilla extract, and almond milk to the bowl. Mix thoroughly.
Fold in oat flour, salt, baking powder, and baking soda until a thick batter forms.
Preheat a skillet and grease it with non-stick spray or butter.
Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the edges, about 2-3 minutes. Flip and cook for an additional 2 minutes.
Serve the pancakes with yogurt, blueberries, and a drizzle of maple syrup.