In a blender, combine 1 cup of cottage cheese, 1 cup of rolled oats, 2 large eggs, and a dash of cinnamon if desired. Blend the mixture on high for about 30 seconds until it reaches a smooth, creamy consistency.

Preheat a non-stick skillet over medium heat for about 2 minutes. Add 1 tablespoon of butter and allow it to melt, swirling it around to coat the skillet evenly.

Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for approximately 3 minutes, or until the edges look set and bubbles form on the surface.

Gently flip the pancakes using a spatula when they turn golden brown, allowing the other side to cook for another 2-3 minutes until equally golden.

Once all pancakes are cooked, stack them on a plate while they're still warm, and serve with your choice of toppings such as fresh berries or maple syrup.