Low Calorie Protein Pancakes

In a blender or food processor, grind the oats until they form a fine powder, resembling flour.
In a mixing bowl, combine the oat flour, protein powder, baking powder, and a pinch of salt. Mix well to combine evenly.
In the blender or food processor, blend the cottage cheese until it's smooth and creamy.
In a separate bowl, whisk the egg whites until frothy. Add the blended cottage cheese and vanilla extract to the egg whites and mix until well combined.
Gently fold the wet mixture into the dry mixture until just combined. Don't overmix; a few lumps are okay.
If the batter seems too thick, you can add a small amount of water or milk to reach your desired pancake batter consistency.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Pour or scoop the pancake batter onto the skillet to form small pancakes. Cook until you see bubbles forming on the surface and the edges start to set, usually about 2-3 minutes.
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Remove the pancakes from the skillet and place them on a plate.