1. Combine oats, Greek yogurt and cottage cheese in a blender and blend until smooth.

2. Add eggs, milk and vanilla extract and blend or whisk until combined.

3. Fold in baking powder with a spatula and avoid overmixing.

4. Preheat a non-stick skillet over medium-low heat and lightly grease with butter or oil.

5. Pour 1/4 cup batter per pancake and cook until bubbles appear on the surface and edges set.

6. Flip and cook for another 1 to 2 minutes until golden and cooked through.

7. Serve immediately with fresh fruit, Greek yogurt or nut butter.

8. Store cooled pancakes in an airtight container in the fridge for up to three days or freeze individually for later.