Add the rolled oats, low-fat cottage cheese, eggs, vanilla protein powder, baking powder, vanilla extract, and cinnamon to a high-speed blender. Blend for 30–60 seconds until the batter is completely smooth and no visible oat pieces or cottage cheese curds remain.

Allow the pancake batter to rest for 2–3 minutes. This gives the oats time to absorb moisture and helps create a thicker, fluffier batter. If the batter becomes too thick, add a small splash of milk to reach your preferred consistency.

Heat a non-stick skillet or griddle over medium heat and lightly coat the surface with cooking spray to prevent sticking.

Pour approximately ¼ cup of batter onto the skillet for each pancake, leaving enough space between them for easy flipping. Cook in batches if necessary to avoid overcrowding the pan.

Cook the pancakes for 2–3 minutes on the first side, or until small bubbles begin appearing on the surface and the edges start to look set.

Carefully slide a spatula underneath each pancake and gently flip them over. Continue cooking for another 2 minutes until both sides are golden brown and the centers are fully cooked.

Transfer the cooked pancakes to a plate and repeat the process with the remaining batter, adding additional cooking spray between batches if needed.

Divide the pancakes between two serving plates and top each serving with plain non-fat Greek yogurt and mixed berries.

Drizzle with honey if desired for extra sweetness and flavor.

Serve immediately while warm and enjoy these fluffy, protein-packed pancakes as a nourishing breakfast or post-workout meal.