In a medium bowl, whisk together the cottage cheese and eggs until mostly smooth, about 2 minutes.

Carefully stir in the oat flour, granulated sweetener, baking powder, and salt until just combined, about 1 minute.

Add in the vanilla extract, stirring gently to ensure it is evenly distributed.

If you’re opting for any optional add-ins like blueberries or chocolate chips, gently fold them into the batter now.

Lightly grease a non-stick skillet or griddle with cooking spray or butter and place it over medium heat. Allow the pan to warm for about 2-3 minutes.

Pour about 1/4 cup of batter for each pancake into the heated pan. Cook for 2-3 minutes, watching for bubbles to form.

Carefully flip each pancake and cook for an additional 1-2 minutes until they turn golden brown.

To confirm doneness, check that the pancakes spring back lightly when pressed in the center.

Once cooked, transfer the pancakes to a plate and serve warm with your choice of toppings.