In a blender, combine 1 cup of cottage cheese, 1 cup of old-fashioned rolled oats, 2 eggs, 1 teaspoon of cinnamon, ¾ cup of milk, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract. Blend on high for 30-45 seconds until the mixture is smooth but avoid overblending to keep the batter fluffy.

While the batter rests, heat a non-stick skillet over medium heat. Once hot, lightly coat the skillet with non-stick spray or a small amount of butter.

Pour ¼ cup of the pancake batter into the heated skillet for each pancake. Allow the pancakes to cook for 3-4 minutes, or until bubbles form on the surface and the edges look set.

Carefully flip each pancake using a spatula, cooking for an additional 3-4 minutes until they are golden brown.

Continue with the remaining batter, adjusting heat if necessary to prevent burning. Serve warm with your choice of toppings.