1. Add cottage cheese, eggs, milk, maple syrup, and vanilla to a blender and blend until completely smooth.

2. Whisk flour, oat flour, baking powder, baking soda, and salt together in a separate bowl.

3. Pour the blended mixture into a large mixing bowl, then add the dry ingredients and stir gently until no dry streaks remain.

4. Fold in the blueberries with a spatula, then let the batter rest for 5 minutes to thicken slightly.

5. Heat a nonstick skillet or griddle over medium heat and brush it lightly with melted butter or oil.

6. Scoop about 1/4 cup of batter per pancake onto the hot surface, leaving space between each pancake.

7. Cook until small bubbles form around the edges and the bottoms turn golden, then flip and cook the second side for 1–2 minutes.

8. Transfer cooked pancakes to a wire rack or warm plate and repeat with remaining batter, greasing the pan as needed.

9. Serve warm with extra blueberries, Greek yogurt or cottage cheese, chopped nuts, and a light drizzle of maple syrup.