Add the Greek yogurt, cottage cheese, eggs, rolled oats, baking powder, and salt to your blender. If using vanilla extract and sweetener, add them now. Blend on high for 45-60 seconds until completely smooth with no visible cottage cheese curds. Let batter rest for 2-3 minutes.

Heat a non-stick pan or griddle over medium heat and lightly grease with butter or cooking spray. Wait until a drop of water sizzles on the surface before adding batter.

Pour 1/4 cup of batter onto the hot pan for each pancake, spacing them about 2 inches apart. Cook for 2-3 minutes until small bubbles form across the surface and the edges look set and slightly dry.

Flip gently and cook the second side for another 2 minutes until golden brown. The pancakes should spring back when lightly pressed. Serve immediately.