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In a high-speed blender, add all the ingredients: cottage cheese, large eggs, old-fashioned oats, cinnamon, baking powder, 1 tablespoon of almond milk, and sweetener.
Blend on medium-high speed and use the tamper tool of your blender to push the batter next to the blade. If too thick, add the extra tablespoon of almond milk, and blend again to incorporate.
Blend until smooth and thick as regular pancake batter. Transfer batter into a mixing bowl.
Warm a non-stick pan or a pancake griddle over medium-high heat with avocado oil or cooking oil spray.
Scoop ¼ cup of batter per pancake and cook for 2-3 minutes, on medium heat, until the sides are set and the pancakes are easy to flip.
Flip with a spatula and cook for an extra minute until golden brown.
Serve with maple syrup, a dollop of Greek Yogurt and a few banana slices
Store in the fridge in an airtight container for up to 3 days. Or freeze in zip-lock bags for up to one month. Thaw in the fridge the day before serving and rewarm in a warm non-stick pan or in the microwave.