Blend the batter. Add 1 cup rolled oats, 1 cup cottage cheese, 2 large eggs, 1/4 cup milk, 1 teaspoon baking powder, 1 teaspoon vanilla, 1–2 tablespoons sweetener, and a pinch of salt to a blender. Blend until smooth and creamy, about 30–45 seconds.

Rest for 3–5 minutes. Let the batter sit to thicken slightly. The oats will hydrate, giving you a better texture.

Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. When a drop of water sizzles on contact, it’s ready.

Pour and shape. Use about 1/4 cup of batter per pancake. If you’re adding blueberries or chocolate chips, sprinkle them on right after pouring.

Cook until set. Cook for 2–3 minutes, until the edges look set and small bubbles appear. Flip gently and cook another 1–2 minutes, until golden and cooked through.

Taste and adjust. Try one pancake. If you want sweeter, add a drizzle of syrup at the table rather than sweetening the batter more.

Serve warm. Top with fresh berries, yogurt, nut butter, or a classic pat of butter and maple syrup.