Pulse the oats in a blender 4 times to break them down slightly—this creates a better texture than leaving them whole, giving the pancakes a more delicate crumb while still maintaining some structure. Add the cottage cheese, eggs, vanilla extract, baking powder, cinnamon, salt, and maple syrup to the blender. Blend until smooth and well combined, about 30 seconds. The batter should be slightly thick but pourable; if it seems too thick, you can thin it slightly with a tablespoon or two of milk, though it's not necessary. I like to let the batter rest for 2-3 minutes before cooking—it helps the baking powder activate and makes the pancakes fluffier.

While the batter rests, heat a nonstick skillet or griddle over medium-low heat and lightly oil it. Once the pan is hot, use a 2-tablespoon scoop or measuring spoon to drop batter onto the skillet, spacing them about 2 inches apart. Cook undisturbed until the edges look set and dry and the bubbles that form on the surface begin to pop, which usually takes 2-3 minutes. This is the signal that the bottom is golden and the inside is mostly cooked through.

Carefully flip each pancake and cook for another 1-2 minutes on the second side until lightly golden. These pancakes are more delicate than traditional wheat flour pancakes due to the cottage cheese, so handle them gently to avoid breaking them. I find that flipping only once prevents overcooking and keeps them light and tender.

Transfer the cooked pancakes to a serving plate and top with your favorite accompaniments. Fresh berries, Greek yogurt, honey, nut butter, or a dollop of whipped cream all pair beautifully with these protein-rich pancakes.