Mash the banana in a large bowl until smooth; a few small chunks are fine for added texture.
Stir in the cottage cheese, eggs, and vanilla, mixing until combined.
In another bowl, whisk together oat flour, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet mix and stir gently until just blended. Don’t overmix. The batter should be slightly thick but pourable.
Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
Pour about ¼ cup of batter per pancake and cook for 2–3 minutes, until bubbles form on the top.
Flip carefully and cook on the other side until golden brown.
Keep the cooked pancakes warm on a plate or in a low oven while you finish the batch.
