Add the 1 cup cottage cheese, 2 eggs, 1/2 cup oats, 1/2 tsp baking powder, 1 tsp lemon zest, 1/2 tsp vanilla, and 1/4 tsp kosher salt to a blender. Blend until mostly smooth.
Fold 1/2 cup of the blueberries into the batter.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-low.
Pour about 1/4 cup batter into the skillet for each pancake. Cook for 2–3 minutes, until the edges look set and bubbles form.
Flip and cook for 1–2 minutes more, until golden and the centers reach 160°F. Repeat with the remaining batter.
Serve the pancakes with the remaining 1/4 cup blueberries and 2 tbsp maple syrup.
