In a blender, combine cottage cheese, eggs, oat flour, baking powder, vanilla extract, lemon zest, and honey (if using). Blend on medium speed for 30–45 seconds until smooth, making sure not to overmix to keep fluffiness.

Transfer the pancake batter to a mixing bowl and gently fold in the fresh blueberries using a rubber spatula. Be careful not to break the blueberries.

Place a non-stick skillet over medium heat and warm it for about 2 minutes. Lightly grease the surface with butter or cooking spray.

Using a measuring tablespoon, drop 2 tablespoons of batter onto the heated skillet, spacing them about an inch apart. Cook for 2–3 minutes until bubbles form and edges look dry.

Carefully flip each pancake bite using a spatula, and cook for an additional 1–2 minutes until golden brown. Transfer to a plate and cover with a clean kitchen towel.

Serve warm topped with a dollop of Greek yogurt, a sprinkle of additional blueberries, and a drizzle of honey or maple syrup if desired.