Add the bananas, cottage cheese, eggs, and oats to a blender. Blend until completely smooth. If you don't mind a little texture, you can also mash and mix everything by hand.
Stir in the flour, baking powder, salt, and cinnamon until just combined. If the batter seems thinner than traditional pancake batter, don't worry—it thickens as it rests.
Let the batter rest 10-15 minutes so the oats and flour can absorb moisture
Optional (add up to 1/4 cup more flour if batter is still thin)
Preheat your griddle or nonstick skillet to 275–285°F and lightly grease the surface if needed.
Scoop the batter into small pancakes—about 3 inches wide. Resist the urge to make large pancakes, as they won't cook through evenly.
Cook the first side for 4–6 minutes until the spatula slides easily underneath.
After flipping, cook for another 4-5 minutes until golden and cooked through.