Place the cottage cheese, oats, and eggs into a high-speed blender or food processor. Blend the mixture on high for about 30 to 45 seconds until the batter is completely smooth and the oats are fully pulverized. If you prefer a more rustic texture with visible bits of oats, you can pulse it a few times instead, but a smooth batter yields the fluffiest results. Let the batter rest for 2 minutes to allow the oats to hydrate.

Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with a small amount of butter or cooking spray. Pour roughly 1/4 cup of batter for each pancake onto the hot surface. Do not overcrowd the pan. Cook for 2 to 3 minutes until small bubbles form on the surface and the edges look set. Carefully flip each pancake with a spatula and cook for another 1 to 2 minutes until golden brown on both sides.

Stack the warm pancakes on a plate immediately. These pancakes are naturally slightly sweet from the oats, but you can elevate them with your favorite toppings. Fresh berries, a drizzle of pure maple syrup, or a dollop of Greek yogurt work beautifully. Serve while they are hot and fluffy to enjoy the best texture.