Protein-Packed Cottage Cheese Pancakes

Add the cottage cheese, eggs, oats, vanilla extract, baking powder, cinnamon, maple syrup (if using), and salt to a blender. Blend until smooth, stopping to scrape down the sides if needed. Let the batter rest for 5 minutes so the oats can absorb some of the moisture.

Heat a large nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Once the pan is hot, reduce the heat slightly if needed to prevent over-browning.

Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles begin to form and the edges look set. Flip carefully and cook for another 2–3 minutes until both sides are golden brown and the pancakes are cooked through. Continue cooking the remaining batter, adding more butter or cooking spray as needed.

Stack the pancakes on serving plates and top with fresh berries, banana slices, Greek yogurt, chopped nuts, or a drizzle of warm maple syrup. Serve immediately while warm.