Place milk, eggs, and cottage cheese into the blender FIRST. Add in bananas, oats, baking powder, and cinnamon. Blend until the batter is completely smooth and incorporated.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium heat. Once the skillet is heated, drop batter by ¼ cup onto the skillet, leaving at least 1 inch of space between pancakes.
Cook the pancakes until bubbles appear on top. Flip, and continue to cook for 2-3 minutes or until set. Wipe the skillet clean and repeat with more cooking spray and the remaining batter.
Serve as desired with berries, syrup, nut butter, or sliced banana.
Notes
Be sure to use certified gluten-free oats if you need these to be 100% free from gluten.Cottage Cheese: Use full-fat or reduced-fat cottage cheese, NOT fat-free cottage cheese as the texture and flavor are different. Storage: Allow the pancakes to cool fully and then transfer them to an airtight container and store them in the refrigerator for up to 3 days. Microwave the pancakes in a single layer on a heat-safe plate, cover with a damp paper towel, and microwave for 30-45 seconds or until warmed through.Freeze: Place the cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze until solid to the touch, about 30 minutes. Remove pancakes from the cookie sheet and place them in a freezer-safe bag or container. Store in the freezer for up to 3 months. Pop one or more out of the bag at a time and reheat for 2 minutes in a toaster oven or microwave and serve.