In a blender or food processor, combine cottage cheese, eggs, oat flour, baking powder, vanilla extract, lemon zest, and honey (if using). Blend on medium speed for about 30 seconds, or until the mixture is smooth and creamy.

Transfer the blended batter into a mixing bowl. Gently fold in fresh or frozen blueberries.

Heat a non-stick skillet over medium heat until it's hot enough that water droplets sizzle when dropped on the surface—about 2–3 minutes. Lightly coat the skillet with butter or cooking spray.

Drop 2 tablespoons of batter for each mini pancake onto the skillet, spacing them a couple of inches apart. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look slightly dry.

Carefully flip each pancake bite using a spatula and cook for another 2 minutes, or until golden brown on the other side.

Once all pancakes are cooked, serve warm with toppings like Greek yogurt, fresh blueberries, or a drizzle of honey.