Place the cottage cheese, eggs, rolled oats, vanilla extract, baking powder, salt, and protein powder (if using) into a high-speed blender. Blend on high until the mixture is completely smooth and the oats are fully processed into the batter. This ensures a uniform texture without any lumps.

Let the batter sit in the blender or a bowl for about 5 minutes. This allows the oats to hydrate, which results in a thicker batter and fluffier pancakes once they hit the heat.

If you prefer your berries inside the pancake rather than on top, gently fold the blueberries into the batter using a spatula. If you are using frozen berries, do not thaw them first, as this will streak the batter with purple juice.

Place a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter to coat the surface. You want the pan to be hot enough that a drop of water sizzles, but not so hot that it burns the delicate proteins in the cheese.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3 to 4 minutes on the first side. Look for small bubbles forming on the edges and a slightly matte appearance on the surface before flipping.

Carefully flip each pancake with a wide spatula. Cook for an additional 2 to 3 minutes on the second side until they are golden brown and cooked through. Repeat with the remaining batter.