Add the cottage cheese, ripe banana, eggs, oats, baking powder, cinnamon, vanilla extract, and salt to a blender. Blend on medium to high speed until the mixture becomes completely smooth and uniform, stopping once or twice to scrape down the sides if needed. The batter should look creamy and thick, but still be easy to pour.

Pour the blended batter into a mixing bowl and let it rest for about 5 minutes. This short resting time allows the oats to absorb moisture, which improves the final texture and helps prevent the pancake bites from becoming gummy after baking.

Spoon the rested batter onto a lined baking sheet or divide it evenly into a lightly greased mini muffin pan. Keep the portions as consistent as possible so all the pancake bites bake at the same rate and finish evenly.

Place the pan into a fully preheated oven and bake until the tops are just set and lightly golden. Avoid overbaking, as these pancake bites are meant to stay soft and tender in the center rather than dry or dense.

Remove the pan from the oven and allow the pancake bites to cool slightly before serving or transferring them to storage containers. This brief cooling period helps them firm up while keeping their soft, fluffy interior.