Blend Batter Until Silky: Add the cottage cheese, eggs, rolled oats, maple syrup, vanilla bean paste, baking powder, cinnamon, and sea salt directly into a high-speed blender container. Blend on high speed for 45 to 60 seconds until completely smooth and creamy with no curds or oat chunks remaining.

Rest the Batter: Let the blended batter sit undisturbed in the blender pitcher for 3 to 5 minutes. This quick resting period allows the ground oats to hydrate and the baking powder to activate, creating a thicker, loftier batter.

Preheat Skillet: Heat a large cast-iron skillet or non-stick griddle over medium-low heat. Melt 1/2 tablespoon of unsalted butter and spread evenly across the surface.

Pour & Cook First Side: Pour 1/4-cup portions of batter onto the hot griddle, leaving 2 inches between pancakes. Cook gently over medium-low heat for 2 to 3 minutes until small bubbles form on the surface and edges look matte and set.

Flip to Golden Perfection: Slide a thin silicone or metal spatula under each pancake and flip in one swift motion. Cook the second side for another 1 to 2 minutes until puffed, golden brown, and cooked through the center.

Stack & Serve: Transfer cooked pancakes to a warm plate and repeat with remaining batter. Stack high, top with a pat of melting butter, fresh berries, and a generous drizzle of warm pure maple syrup. Serve immediately!