In a blender, combine full-fat cottage cheese, large eggs, oat or almond flour, baking powder, vanilla extract, lemon zest, honey or maple syrup (if using), and salt. Blend until the mixture is smooth but avoid overmixing.

If your cottage cheese was watery, ensure it's well-drained before adding to the blender. If the batter appears too thin, gradually add more oat flour until a thick but pourable consistency is achieved.

Gently fold in fresh blueberries into the batter using a spatula, ensuring they’re evenly distributed.

Heat a non-stick skillet over medium heat, lightly greasing with butter or cooking spray.

Scoop about 2 tablespoons of batter into the skillet for each pancake bite, cooking for 3-4 minutes until edges set and bottoms are golden brown.

Carefully flip the pancake bites using a spatula, then cook for another 2-3 minutes until golden brown on the other side.

Once cooked, remove the pancake bites from the skillet and serve warm.