• If using an nonstick electric skillet, turn it on and set the heat to about 360℉. Other pans can wait a bit to heat up.
I do not use oil in nonstick pans as it tends to be hard to clean. You may need a bit of oil in other types of skillets. Avocado oil or lard can work here.
Always have your pan hot before adding the pancake batter or the pancakes will stick.

Mix the Batter

• Place 1 cup rolled oats in the blender. If using old fashioned oats instead of quick oats, pulse the blender a few times to make the oat flakes smaller.
  
• Add 1 cup cottage cheese, 2 large eggs, 2 tsp cinnamon, 2 tsp baking powder, 2 tsp vanilla extract, and 1/8 tsp ground nutmeg (if using) to blender.
• Optional: Add 1 scoop protein powder of your choice to blender to boost protein. Have a few tablespoons of milk, almond milk, coconut milk, or water to make batter less thick if needed.
• Optional: Add 1 tsp ground flaxseed to blender to boost omega-3 fatty acid, and soluble and insoluble fiber. Have a few tablespoons of milk, almond milk, coconut milk, or water to make batter less thick if needed.
• Blend until smooth about 20 to 30 seconds. If needed, stop blender and use a plastic spatula to push any oats away from the blender corners. Then blend another few seconds.
This is a thick batter, so if needed to get things mixed, add a few tablespoons of milk or water and pulse for a few seconds.

Cook Pancakes

• If you haven't already heated your nonstick skillet or griddle, do so now to medium heat (about 360℉).
• Once your pan is hot, use a 1/4 measuring cup to scoop up the pancake batter. (This batter is thick, so it is not really pourable.)
  
• Add the 1/4 cup of batter to your pan and spread into a circle using the edge of your cup or a spatula.
• Place additional scoops in your pan as space allows.
Use a spatula to help scoop out the batter in the bottom of the blender when it gets close to the bottom.
• Cook for about 3 minutes until the edges start to firm and a few bubbles appear in the pancake.
  
• Using a spatula, flip the pancake and cook for another 3 minutes. These pancakes should be golden brown.
• Remove to a plate and enjoy with berries, honey, kefir, yogurt, or chopped nuts. Or go traditional with a bit of 100% maple syrup!
  
I keep any leftover pancakes in the refrigerator up to a week for a quick protein snack or to use as gluten free "bread" for a sandwich.