In a blender or food processor, add the oats, eggs, cottage cheese, vanilla powder, lemon juice, lemon zest, and milk.

Blend just until the mixture is just combined and pureed, around 20-30 sec. You may need to stop halfway to scrape the sides of your blender. Do not over-blend.

Allow your batter to rest for a few minutes.

Preheat a griddle or a non-stick pan over medium heat and spray or spritz or rub with some oil or ghee.

Use about 1 tablespoon of batter for each pancake and scoop onto the hot griddle.

Cook for 2 minutes, or until a few bubbles appear on the tops.

Flip and continue to cook for a minute or so.

You should get around 24 mini pancakes.

To assemble your skewers, use short cocktail sticks.

First, on a clean cutting board, stack a pancake with a slice of banana, and a couple of blueberries, then top with a second pancake as shown in the photos; no need to press.

Repeat with the remaining pancakes and fruits as shown.

Thread 3 blueberries onto each skewer and then skewer the center of each stack.

Garnish with fresh mint and arrange on a platter.