In a high-powered blender or food processor, combine cottage cheese, Greek yogurt, eggs, maple syrup, olive oil, vanilla extract, and mashed banana. Blend well until smooth and creamy.

Transfer the blended mixture to a large mixing bowl. Whisk in the cinnamon, baking powder, and salt to ensure even incorporation.

Carefully add flour to the bowl, mixing gently so you avoid overmixing; this helps keep your pancakes light and fluffy.

Set a large pan or griddle over medium-high heat and coat it with a bit of butter or oil to prevent sticking.

Pour ¼ cup of batter per pancake onto the hot surface. Cook until the edges appear dry, and bubbles form on top, about 1-2 minutes.

Gently flip the pancakes and cook until both sides are golden brown and cooked through, about another 1-2 minutes.

If they seem soft in the center, lower the heat, add a teaspoon of water to the pan, cover with a lid, and steam until completely cooked.