Mix the cottage cheese, eggs, and vanilla extract in a large bowl until smooth and creamy. Add the oats, flour, baking powder, and salt, and stir until just combined. If using honey or maple syrup, add it now and stir well.

The batter should still be slightly lumpy. If too thick, add a splash of water. If too thin, add a bit more oats or flour.

Add chopped walnuts or fruit of your choice, if using.

Heat a non-stick pan or griddle over medium heat. Grease with coconut oil or cooking spray.

Using a 1/4 cup measuring cup, scoop the batter onto the pan. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.

Flip the pancakes and cook for another 1-2 minutes, until golden brown.

Repeat with the remaining batter, greasing the pan as needed.

Serve hot with your favourite toppings, such as fresh fruit, nuts, or a drizzle of honey.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave or toaster.