Combine the oats, cottage cheese, eggs, and salt in a blender and blend for about 30 seconds until the mixture is smooth and well combined. The oats should break down into a flour-like consistency while the cottage cheese creates a creamy base. Add the baking powder and cinnamon, then pulse a few more times to incorporate evenly. I find that blending for the right amount of time creates a batter that's smooth enough to cook evenly but still has enough structure to hold together as proper pancakes.

Heat a nonstick skillet or griddle over medium heat for about 1-2 minutes until it's evenly hot and a drop of water sizzles on contact. Pour the batter in 2-tablespoon portions onto the pan, spacing them about 2 inches apart so they have room to cook without crowding. Cook for 2 to 3 minutes until the bottoms are golden brown and the edges look set and slightly dry.

Using a thin spatula, carefully flip each pancake and cook for 1 to 2 minutes more on the second side until golden brown. I like to use medium-low heat after flipping to ensure the insides cook through without the outside burning—cottage cheese pancakes are delicate and benefit from a gentler touch on the second side. Transfer the finished pancakes to a serving plate and keep warm.

Repeat Steps 2 and 3 with the remaining batter until all pancakes are cooked. Serve the pancakes hot with your choice of toppings like syrup, honey, jam, fresh berries, or Greek yogurt.