Add the cottage cheese, rolled oats, eggs, baking powder, vanilla extract, cinnamon, and salt into a high-speed blender.

Blend on high for 45 seconds until the oats are fully pulverized and the batter is smooth.

Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of butter.

Pour 1/4 cup portions of batter onto the hot skillet for each pancake.

Cook for approximately 3 minutes until bubbles form on the surface and the edges are set and dry.

Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown on the bottom.

Serve immediately with optional toppings such as fresh berries, Greek yogurt, or a drizzle of pure maple syrup.