Place the rolled oats, cottage cheese, pumpkin puree, eggs, protein powder, pumpkin pie spice, baking powder, vanilla extract, and salt into a high-speed blender. Blend on high until the mixture is completely smooth and no lumps of cottage cheese remain. Let the batter sit for about 3 to 5 minutes to allow the oats to thicken.

Place a large non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter to coat the surface. You want the pan hot enough that a drop of water flicked onto it sizzles, but not so hot that it burns the pancakes before they cook through.

Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if it is too thick. Cook for 3 to 4 minutes on the first side. You will know they are ready to flip when small bubbles form on the surface and the edges look set and matte.

Carefully flip each pancake with a spatula. Cook for an additional 2 to 3 minutes on the other side until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the pan as needed.

Transfer the warm pancakes to a plate. Stack them high and add your favorite toppings while they are still hot.