Cottage Cheese Pancakes

Whisk flour and baking powder in medium bowl until no lumps of baking powder remain. Process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt in blender on high speed until smooth, about 1 minute, scraping down sides of blender jar halfway through processing.

Add cottage cheese mixture to flour mixture and whisk until just combined (mixture will be thick; do not add more liquid).

Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using large (#16) portion scoop or ¼-cup dry measuring cup, portion batter into pan in 3 places. Gently spread each portion into 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is deep golden brown, about 2 minutes longer. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary. Serve plain or with one of the following toppings.

FOR PEANUT-MAPLE GREEK YOGURT TOPPING: Whisk 2 tablespoons creamy peanut butter and 2 tablespoons maple syrup into 1 cup plain Greek yogurt until smooth. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle with chopped roasted peanuts.

FOR GREEK YOGURT AND FRUIT TOPPING: Chop ½ cup fruit (such as strawberries, bananas, or blueberries) into ½-inch pieces, reserving 2 tablespoons. Stir remaining 6 tablespoons fruit and 1 tablespoon maple syrup into 1 cup plain Greek yogurt. To serve, dollop one-quarter of yogurt mixture on top of each portion of pancakes and sprinkle yogurt with reserved fruit.

FOR GREEK YOGURT AND RASPBERRY JAM TOPPING: Microwave ¼ cup seedless raspberry jam until fluid, about 30 seconds, and whisk until smooth. In small bowl, stir 1 cup plain Greek yogurt until smooth. To serve, dollop ¼ cup yogurt on top of each portion of pancakes. Drizzle pancakes and yogurt with jam.