Prep the oats. If you want a smoother texture, blend the oats into a fine flour. If you like a heartier bite, use them whole or pulse a few times for a coarse meal.

Mix the dry ingredients. In a bowl, stir together oat flour, protein powder, baking powder, cinnamon, and a pinch of salt. This helps avoid clumps later.

Combine the wet ingredients. In another bowl, whisk eggs, Greek yogurt, milk, maple syrup, and vanilla until smooth. If using cottage cheese, blend it with the milk first for a silky base.

Bring the batter together. Pour the wet mixture into the dry and fold gently. Add the grated apple and stir just until incorporated. The batter should be thick but pourable; add a splash more milk if needed.

Rest the batter. Let it sit for 5 minutes. This gives the oats time to hydrate, which makes fluffier pancakes and prevents crumbling.

Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. You want it hot enough to sizzle gently, not burn.

Cook the pancakes. Scoop batter (about 1/4 cup per pancake) onto the pan. Cook until bubbles form on top and edges look set, 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.

Adjust as you go. If pancakes brown too quickly, lower the heat. If they spread too much, the batter is too thin—add a spoonful of oats or protein powder.

Serve warm. Top with a little butter, warm apples, a dusting of cinnamon, or a drizzle of maple syrup. A dollop of Greek yogurt adds extra protein and creaminess.