1. In a high-powered blender, add the cottage cheese, eggs, rolled oats and cinnamon (if using). Blend on high until smooth, about 1 full minute. Let the pancake batter sit for a few minutes while you prepare the cooking surface.
2. Heat a nonstick griddle or pan to medium heat, then either spray with nonstick spray or melt 1 tablespoon of unsalted butter, spreading the butter around. Create pancakes using 1/4 cup of the pancake batter, pouring it into a neat little circle.
3. Cook the pancakes for 3-4 minutes on one side until the bottom is starting to brown, then carefully flip and cook for another 1-2 minutes or until the pancake(s) are cooked all the way through.
4. Set the pancakes aside until they’re all cooked before serving with maple syrup, peanut butter, or just Greek yogurt and berries!

Leftover pancakes, once cooled to room temperature, can be stored in an airtight container for 1-2 days on the counter or kept in the fridge for 3-4 days. Pancakes also keep well in the freezer, for up to 2 months. Thaw overnight in the fridge or in the toaster oven for a quick and easy breakfast!