In a food processor or blender, combine the Shamrock Farms Lowfat Cottage Cheese, oats, eggs, lemon zest, lemon juice, and honey. Blend on high for 30 seconds until batter is completely smooth.

Preheat a non-stick skillet or griddle on medium-high and add a pat of butter (about ½ to 1 tablespoon) to the pan or griddle.

Gently pour ¼ cup of batter into the pan. Add 6-8 blueberries per pancake. Cook until bubbles begin to appear, about 1-2 minutes.

With a rubber spatula, gently flip the pancake over and cook for an additional two minutes. Note: Depending on the size of your blueberries, adjust cooking time as necessary.

Add additional butter to the skillet or griddle as necessary and serve with maple syrup.