Place the rolled oats in a blender or food processor and pulse until they turn into a fine, flour-like consistency. This will be the base for your pancake batter.
In a mixing bowl, combine the milk, eggs, cottage cheese, and mashed bananas. Whisk them together until smooth and well combined.
Add the oat flour, baking powder, and ground cinnamon to the wet mixture. Stir gently until everything is just combined. Be careful not to overmix—the batter should be slightly thick but pourable.
Preheat your non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter to prevent sticking.
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for an additional 2 minutes or until golden brown on both sides.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve with your favorite toppings.
