Preparation Steps

• In a medium mixing bowl combine the quick oats and cottage cheese. Let them sit for 5–7 minutes so the oats soften slightly; this reduces blender time and keeps the pancakes fluffy.
• Add the eggs, baking soda, honey, cinnamon, and vanilla to the bowl with the soaked oats and cottage cheese. Use an immersion blender (or a regular blender/food processor) to blend until mostly smooth but still a little textured — pulse briefly rather than pureeing completely.
• If using mix-ins (blueberries or chocolate chips), fold them in gently with a spatula so they don’t overwork the batter. Let the batter rest 10 minutes to allow the oats to hydrate fully — this helps create a tender interior.
• Warm a nonstick skillet over medium heat and add a small pat of butter or a thin film of oil. Once hot, drop about 1/4 cup of batter for each pancake (you should get roughly 16 small pancakes or 8 larger ones depending on size).
• Cook the pancakes until small bubbles form across the surface and edges look set, about 2–3 minutes. Flip carefully and cook the second side another 1–2 minutes until golden and cooked through. Adjust heat to medium-low if they’re browning too quickly.
• Work in batches, adding a tiny bit of butter or oil to the pan between batches to keep the surface nonstick. Keep finished pancakes warm on a plate covered loosely with foil or a lid while you finish cooking the rest.
• Serve warm with a dollop of Greek yogurt, a drizzle of maple syrup, and fresh berries or your favorite topping.