Preheat the oven to 375°F and lightly grease a baking sheet or standard muffin pan with cooking spray or butter.

In a medium bowl, whisk the cottage cheese and eggs until mostly smooth and the curds are mostly broken down.

Add the oat flour, baking powder, and salt to the bowl and gently mix until just combined and no dry spots remain.

Stir in the vanilla bean paste until evenly distributed.

If using, fold in blueberries, chocolate chips, or chopped nuts.

Let the batter rest for 5 to 10 minutes while the oven finishes preheating so the oat flour can hydrate and the batter thickens slightly.

Spoon about 1/4 cup of batter per pancake onto the prepared baking sheet, leaving space between portions, or divide evenly among the greased muffin cups.

Bake for 10 to 15 minutes, until the pancakes are puffed, the edges are lightly golden, and the centers feel set but still tender when gently pressed.

For more color, switch the oven to broil for 1 to 2 minutes at the end, watching closely so the tops do not overbrown.

Remove from the oven and let the pancakes rest on the pan for 3 to 5 minutes to finish setting before serving warm.