Place the rolled oats in a blender and grind them into a fine flour. Add the banana, cottage cheese, eggs, and baking powder and blend until a smooth batter forms.

Heat a little rapeseed oil or butter in a pan and add about 3½ tablespoons of pancake batter. Fry the pancake for 3 to 4 minutes over medium heat until the bottom is golden brown and the edges are set. Lift the pancake with a spatula and quickly flip it, then fry for another 2 to 3 minutes until the second side is also a nice golden brown.

Place the pancake on a cooling rack or plate and repeat the process with the remaining batter until you have 4 thick, fluffy pancakes or all the batter is used up. To speed up the process, you can bake the pancakes in parallel in two small pans or simultaneously two pancakes in one large pan.

Serve cottage cheese pancakes with a little syrup, butter, jam, powdered sugar, or toppings of your choice. Alternatively, you can let the pancakes cool on a wire rack and keep them in the refrigerator for up to two days to enjoy as a cold snack or breakfast.