Combine cottage cheese, eggs, rolled oats, baking powder, vanilla extract, cinnamon, and salt in a high-speed blender.

Process on high for 30 to 45 seconds until the batter is completely smooth and the oats are fully pulverized.

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

Pour approximately 1/4 cup of batter per pancake onto the heated surface, leaving space between each.

Cook for 2 to 3 minutes, or until small bubbles appear on the surface and the edges are firm and dry.

Flip the pancakes carefully with a thin spatula and cook for an additional 1 to 2 minutes until the underside is golden brown and the center is cooked through.

Remove from heat and serve immediately with fresh fruit or Greek yogurt.