Cottage Cheese Protein Pancakes

Method

1. Blend the cottage cheese, eggs, oats, maple syrup, baking powder, vanilla and salt on high for 45 to 60 seconds, until completely smooth. Let the batter rest for 10 minutes so the oats absorb and it thickens.
2. Heat a nonstick skillet or griddle over medium-low (about 325°F) for 3 minutes. Melt a little of the butter to coat.
3. Pour ¼ cup batter per pancake, spacing them 2 inches apart, and cook 3 to 4 minutes, until the edges look dry, the surface is matte and bubbles pop and stay open.
4. Flip once and cook 2 minutes more, until golden and springy. Wipe the pan and add a little more butter between batches.
5. Stack about 5 pancakes per plate and top with the yogurt and blueberries.