Combine cottage cheese, eggs, Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper in a blender. Blend for 30-45 seconds until completely smooth with no visible cheese curds.

Heat a 10-inch non-stick skillet over medium heat and add about 1 teaspoon of butter or oil.

Pour approximately 1/4 cup of batter into the center of the skillet and swirl the pan to spread it into a thin, even circle about 6-7 inches wide.

Cook for 2-3 minutes without touching. Flip when the edges look set and small bubbles form on the surface.

Cook the second side for 1-2 minutes until golden brown spots appear. Transfer to a plate and repeat with remaining batter.