Combine the oats and milk in a mixing bowl, stirring gently until the oats absorb the liquid, about 5 minutes.

Blend cottage cheese, eggs, baking powder, honey, vanilla, and salt into the soaked oats, pulsing briefly until mostly smooth but still has some oat texture.

Preheat a nonstick skillet over medium heat, then add butter or coconut oil, swirling to coat.

Cook each pancake by spooning 1/4 cup batter onto the hot skillet, cooking 2–3 minutes until bubbles appear, then flip and cook 1–2 minutes until golden brown.

Serve warm, stacking pancakes and topping with fresh berries, Greek yogurt, and honey.