Blend 1 cup cottage cheese, 2 eggs, 1/2 cup rolled oats, 1/2 teaspoon baking powder, lemon zest and a pinch of salt until mostly smooth. Rest for 5 minutes. Cook small pancakes in a lightly oiled skillet over medium-low heat for about 2 minutes per side. Warm 1 cup blueberries separately until they release some juice, then spoon them over the pancakes with plain yogurt. Keep the pancakes modest in size; the tender batter is easier to turn once bubbles form and the edges look dry.
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