The following recipe is adapted from the one on Krista's cottage cheese page. I use a lot of Splenda because my cottage cheese of choice (Organic Valley low-fat) is tart and I like my pancakes to be sweet. I'd suggest experimenting to find the appropriate level of sweetening for you.
Mix up the following ingredients in a blender, adding them in the order listed:
1 1/2 cups of cottage cheese
8 packets of Splenda
A teaspoon or two of vanilla extract (did I mention that I love vanilla, too?)
1 1/2 cups of raw oatmeal
Since this batter is rather eggy, it cooks up fast. Medium heat works well for me. Flip the pancakes when you see bubbles form on the top, and they should be done about 30 seconds afterward. You can refrigerate the leftovers and heat them up nicely in the microwave later. I put a napkin on top of them and keep nuking them for 30 seconds on high and flipping them over until they're hot. Sprinkle some Splenda and cinnamon on top, and they taste like dessert. ^_^