Process rolled oats in a high-speed blender until they reach a fine flour-like consistency.

Add the whey protein powder, liquid egg whites, cottage cheese, baking powder, cinnamon, and salt to the blender.

Blend on medium-high for 20-30 seconds until the batter is completely smooth.

Preheat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake.

Cook for approximately 2 minutes until bubbles appear on the surface and the edges are firm.

Flip the pancakes and cook for an additional 60-90 seconds until cooked through.

Remove from heat and serve immediately.