Add 6 egg whites, 1 cup rolled oats, 1 cup cottage cheese, 2 teaspoons sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla to a blender.

Blend until the mixture is smooth and pourable, stopping to scrape down the sides and blending again if needed.

Let the batter sit 1–2 minutes to allow the oats to soften (optional).

Preheat a large nonstick skillet over medium heat and lightly spray it with nonstick cooking spray or use a well-seasoned nonstick pan.

Pour 1/4 cup of batter per pancake into the skillet (you can cook 2–3 at a time depending on pan size).

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook the other side until golden brown, about 1–2 minutes more.

Repeat with the remaining batter, re-spraying the skillet if needed, and serve the pancakes warm.