1. **Blend the Batter:** Add all the ingredients (oats, cottage cheese, banana, eggs, vanilla, baking powder, and cinnamon) into a high-speed blender.

2. Blend on high for 30-60 seconds until the mixture is completely smooth and no large oat flakes remain. The batter should look like standard pancake batter (if it’s too thick, add a splash of almond milk; if too thin, add a tablespoon more oats).

3. **Rest the Batter:** Let the batter sit in the blender for 2-3 minutes while you heat the pan. This allows the oats to hydrate and results in a fluffier pancake.

4. **Heat the Pan:** Preheat a non-stick skillet or griddle over medium-low heat. Brush lightly with butter or coconut oil.

5. **Cook:** Pour about ¼ cup of batter for each pancake onto the hot skillet. If adding mix-ins like chocolate chips, drop them onto the wet batter now.

6. Cook for 2-3 minutes. You’ll know they are ready to flip when bubbles form on the surface and the edges look set and slightly dry.

7. Flip carefully (they are more delicate than flour pancakes) and cook for another 1-2 minutes until golden brown on the other side.

8. Serve warm, topped with maple syrup, sliced bananas, or nut butter.