Yield:Makes about 22 pancakes

• 2 ¾ cups/268 grams old-fashioned rolled oats

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 (16-ounce) container cottage cheese

• 1 ¾ cups/395 grams buttermilk

• 3 large eggs

• 4 tablespoons/56 grams melted unsalted butter melted coconut oil or canola oil, plus more for cooking

• 3 tablespoons maple syrup, plus more for serving if desired

• 1 teaspoon vanilla extract

• Berries, for serving (optional)

1. Step 1

   Place the oats in a high-speed blender or a food processor and process until finely ground, like oat flour. A few bigger pieces here and there is ok. Add the baking powder, baking soda and salt, and process for a couple of seconds to combine. 

2. Step 2

   Add the cottage cheese, buttermilk, eggs, melted butter (or fat of choice), maple syrup and vanilla extract. Process until everything is combined into a batter, about 1 minute. (Take care to avoid overprocessing, which can result in a denser pancakes.) Using a spatula, scrape down the sides of the blender if any oat flour clings to the sides. Allow the batter to rest for 5 to 10 minutes to thicken. 

3. Step 3

   Heat the oven to 250 degrees. Line a sheet pan with a wire rack. Heat a large nonstick pan or griddle over medium, add enough melted butter to cover the bottom. When the melted butter is hot and shimmery, drop batter by ¼-cupfuls into the pan (you should be able to fit 4 pancakes on a large pan without crowding). 

4. Step 4

   Cook until pancakes are golden brown on the bottom and bubbles appear on the surface, 2 to 3 minutes. Flip and cook for another 3 minutes. Transfer to the prepared sheet pan and keep warm in the oven. Repeat with the rest of the batter, adding more melted butter as needed.  

5. Step 5

   Serve pancakes with berries and a drizzle of maple syrup if desired.

or to mark this recipe as cooked.