Gut-Friendly Protein Pancakes with Blueberry Sauce

Blend 1/2 cup cottage cheese plus one egg, baking powder, oats, and vanilla extract until smooth. Heat a skillet over medium heat and add oil, ghee, or spray. Add about 1/4 cup batter to the pan for each pancake. Cook for about 3 minutes on each side until golden brown. In the meantime, cook blueberries either in a pot on the stove or in the microwave for 90 seconds. Add cinnamon and stevia to the cooked blueberries and stir to make the sauce. Serve the pancakes by layering the remaining 1/4 cup cottage cheese and the blueberry sauce on top.