Blend the base. Add cottage cheese, eggs, oats or flour, baking powder, salt, and any optional sweetener, vanilla, and cinnamon to a blender. Blend until smooth and creamy, about 20–30 seconds. The batter should be pourable but not runny. If too thick, add a splash of milk; if too thin, blend in a bit more oats or flour.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly coat with butter or oil. You want the surface hot enough that a drop of water sizzles, but not smoking.

Pour and shape. Pour 2–3 tablespoons of batter per pancake. Smaller pancakes are easier to flip and cook evenly. If adding mix-ins like blueberries or chocolate chips, sprinkle them on now.

Cook until set. Let the pancakes cook 2–3 minutes, until the edges look set and small bubbles appear. The bottoms should be golden.

Flip gently. Slide a thin spatula under the pancake and flip. Cook another 1–2 minutes, until cooked through. Reduce heat if they brown too fast.

Finish and serve warm. Transfer to a plate and keep warm while you cook the rest. Serve with your favorite toppings.