In medium bowl, whisk eggs, add yogurt, cottage cheese, vanilla, maple syrup and stir well
In blender, blend 1.25 cup quick oats (to achieve 1 cup oat flour). Add salt, baking powder, and any spices.
For extra fluff, let pancake batter sit for 10-30 minutes depending on your timing.
Heat large pan on med-low heat. Melt 1 tsp coconut oil.
Add pancake batter about 1/4-1/3 cup or so at a time, and with a spoon gently round out the pancake a little. I do about 3 or 4 per pan so I have room to flip.
After about 1 minute, gently pry a stiff spatula under the pancake loosening it from the pan. After about another minute or 2 add more coconut oil as you flip the loosened pancake over to brown the other side.
Let that side cook for a minute or 2, and loosen it again. Wait until it is golden brown (you want to give the egg time to cook). Transfer to toaster oven on about 300°F until other pancakes are done.
Serve with jam, maple syrup, butter or just snack on them plain.