Place the banana, cottage cheese, eggs, rolled oats, baking powder, cinnamon, vanilla extract, and a pinch of salt into a high-speed blender.
Blend until the mixture becomes smooth and creamy, about 30–45 seconds. Scrape down the sides if needed to ensure everything is fully incorporated.
Let the batter rest for 3 to 5 minutes to allow the oats to hydrate slightly and the baking powder to activate, resulting in fluffier bites.
Cook the Pancake Bites
Preheat a non-stick skillet or griddle over medium heat. Once hot, lightly grease the surface with coconut oil or butter to prevent sticking.
Using a tablespoon or small cookie scoop, drop spoonfuls of the batter onto the skillet to form mini pancakes, spacing them slightly apart.
Cook for 1 to 2 minutes per side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes until golden brown and cooked through. Adjust the heat as necessary to avoid over-browning.
Transfer cooked bites to a plate or cooling rack and repeat with the remaining batter, greasing the pan as needed between batches.
