Place the cottage cheese, eggs, and rolled oats into a high-speed blender.

Process the mixture on high speed for 30 to 45 seconds until the batter is completely smooth and homogeneous.

Preheat a non-stick skillet or griddle over medium-low heat and lightly coat with butter or neutral oil.

Pour approximately 1/4 cup of batter onto the skillet for each pancake, leaving space between them.

Cook for 2 to 3 minutes until bubbles form on the surface and the edges are set.

Carefully flip the pancakes and cook for an additional 1 to 2 minutes until golden brown and cooked through.

Transfer to a plate and serve immediately.