1cupwhole fresh or frozen (thawed) raspberries slightly mashed
In a small bowl, slightly mash raspberries with a fork. Preheat a large skillet or griddle to medium heat (275 degrees).
In a large bowl combine cottage cheese, oats, eggs, sugar, cinnamon, and vanilla and mix to combine.
Transfer mixture to a blender along with milk, blend until smooth. Gently stir in mashed raspberries.
Lightly grease your preheated skillet. Pour 1/3 cup of the pancake batter onto the skillet. Allow to cook for 2-3 minutes until bubbles begin to form around the edges. Flip and allow to cook 1-2 more minutes until cooked through. Repeat with remaining batter.
Serve pancakes warm along with an 8-ounce glass of milk. Top with additional berries, powdered sugar, or honey if desired.
Optional toppings: powdered sugar, honey, or additional raspberries.