In a large mixing bowl, whisk together the cottage cheese and eggs until smooth and creamy.

In a separate bowl, mix the gluten-free oat flour, baking powder, vanilla extract, and salt.

Pour the dry mixture into the wet mixture and gently fold it all together using a spatula until just combined.

Preheat a non-stick skillet over medium heat and add a small amount of coconut oil or butter.

Using a ladle or measuring cup, pour about 1/4 cup of the batter into the skillet.

Cook for about 3-4 minutes, or until bubbles form on the surface and the edges start to look set.

Flip the pancake carefully with a spatula, and cook for another 2-3 minutes until golden brown on the other side.

Remove from the skillet and keep warm in a preheated oven while you repeat with the remaining batter.