Cottage Cheese Protein Pancakes

Combine the rolled oats, baking powder, cinnamon, and salt in a blender and pulse until the oats are ground into a fine flour consistency.

Add the cottage cheese, eggs, vanilla extract, and honey directly into the blender with the oat flour.

Blend on high speed for 30 to 45 seconds until the batter is completely smooth, frothy, and uniform with no visible cottage cheese curds.

Let the batter rest in the blender for 5 minutes to allow the oat flour to absorb some moisture and thicken slightly.

Heat a non-stick skillet or griddle over medium-low heat and melt the butter, swirling to coat the surface evenly.

Pour portions of the batter (about 1/4 cup per pancake) onto the hot skillet, cooking 2 to 3 pancakes at a time.

Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set and slightly dry.

Carefully flip the pancakes and cook for another 2 minutes on the reverse side until golden brown and cooked through.

Transfer to plates and serve warm with your favorite toppings such as fresh berries or a drizzle of maple syrup.