Add the rolled oats, pumpkin puree (or mashed ripe banana), cottage cheese, eggs, maple syrup, baking powder, pumpkin pie spice blend, and salt into a high power blender. Blend until the mixture is mostly smooth, being careful not to overblend. If your blender tends to struggle with thicker mixtures, add the wet ingredients first to help lubricate the blade. Let the batter sit in the blender while you prepare the pan.

Preheat a skillet or griddle over medium heat. Once hot, grease the surface lightly with oil or butter to prevent the pancakes from sticking. The batter can continue to rest while the pan heats up, which helps the pancakes become fluffier. I like to let the batter sit for a minute or two for extra lift.

Pour about 1/3 cup of batter from Step 1 onto the hot, greased skillet for each pancake. Use the back of a spoon to spread the batter into a rounded shape. Cook for 2 to 4 minutes, until the pancakes slightly puff up and bubbles form around the edges. Carefully flip the pancakes and cook for another 1 to 2 minutes, or until they are golden brown on the underside. Reduce the heat to medium-low if the pancakes are browning too quickly.

Serve the warm pancakes immediately with your choice of toppings. You can sprinkle with chopped pecans or walnuts, chocolate chips, drizzle with maple butter or almond butter, and add extra maple syrup if desired. For a decadent touch, I like to add both nuts and chocolate chips for a delightful crunch and sweetness.