Preheat a hot griddle or skillet over medium heat.
Add oats and baking powder to a food processor or blender and blend until they're as fine as flour. Remove to a bowl.
Add the cottage cheese, eggs, water, vanilla, oil and cinnamon to the blender and blend until smooth.
Add the wet ingredients to the bowl with the dry ingredients and stir to combine.
Scoop about 1/4 cup of batter for each pancake and pour onto a hot greased griddle.
Cook on one side until bubbles begin to appear on the surface of the pancake. Flip and cook on the other side until golden.
Serve with fresh fruit and real maple syrup, or a low sugar syrup.
Serving size is one pancake.Yield: This is a small-batch recipe for pancakes. It makes about seven 4 inch pancakes spooned using a 1/4 cup measuring cup. Feel free to double the recipe if you're feeding a bigger group.Protein Powder: The protein richness from these pancakes comes from the cottage cheese (26 grams of protein in one cup of cottage cheese) and whole grain oats (10 grams of protein per cup), but you could add 1/2 scoop of protein powder to the batter if you'd like.Freezing Instructions: Allow pancakes to cool completely. Lay them out on a baking sheet in a single layer and flash freeze by placing in the freezer, uncovered, for 30 minutes (this will help keep them from sticking together when stored in the freezer).. Then place them in a freezer safe container or resealable bag and freeze for up to 3 months. Warm from frozen in the microwave, or allow to thaw overnight before warming on a skillet or in the microwave.